Carrots, Sweet (for a second course)
From Cassell's dictionary of cookery, 1892
Serves 6
Time: one hour and a half. Sufficient for six persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 321. The excerpt below is the record exactly as published.
Carrots, Sweet (for a second course). — Boil six or eight large carrots till tender, drain them, and pass them through a coarse hair sieve. Put the pulp into a saucepan, and dry it over a moderate fire for a few minutes, ' stirring it all the time. Mix with it two ounces i of good butter, a pinch of salt, and a table- spoonful of finely-sifted sugar. When this is thoroughly blended, add a cupful of cream or new milk
Cook this with the app: pantry check, scaling, and the assistant.