Carrots Stewed with Sugar

Ingredients

• four or five good-sized Carrots
• a good-sized lump of butter
• season to taste with salt
• season to taste with pepper
• a small quantity of grated nutmeg
• the yolks of two eggs
• 1 table-spoonful of moist sugar

Method

1. 1

   Scrape the Carrots, wash them, cut into slices, scald in boiling water for five minutes, and drain.

2. 2

   Melt butter in a stewpan, add Carrots, moisten with broth, season with salt, pepper, and nutmeg.

3. 3

   Stir over fire, dredging in flour.

4. 4

   Beat yolks of eggs with sugar, then stir into Carrots when tender.

5. 5

   Do not boil after adding eggs.

6. 6

   Serve very hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 168. The excerpt below is the record exactly as published.

four or five good-sized Carrots till tender. Cut up the red part only and rub it through a sieve. Then weigh it, and to Jib. add and stir in, by degrees, lqt. of good stock ; season to taste with salt and a little cayenne. Let it boil up, put it into a tureen, and send to table very hot. Servo with bread cut into small square pieces, and fried. Carrots Stewed with Sugar. — Scrape the Carrots, wash them, cut into slices, scald in boiling water for five minutes, and drain them. Put a good-sized lump of butter in a stewpan, melt it, and then put in the Carrots ; moisten them to their height with broth, and season to taste with salt and pepper and a small quantity of grated nutmeg. Stir the Carrots over the fire with a wooden spoon, dredging in at the same time a small quantity of flour. Beat the yolks of two eggs with 1 table-spoonful of moist sugar

Cook this with the app: pantry check, scaling, and the assistant.