Carrots (to Boil)

Ingredients

• 6 young carrots
• a tablespoonful of salt

Method

1. 1

   Place upon the stove two quarts of warm water with the above proportion of salt, bring to a boil; wash and scrape the carrots, remove any black specks, cut in halves, plunge into the boiling water, and boil until tender; drain, and serve upon a hot dish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 59. The excerpt below is the record exactly as published.

Carrots (to Boil)—Ingredients—6 young carrots, a tablespoon- ful of salt. Place upon the stove two quarts of warm water with the above proportion of salt, bring to a boil; wash and scrape the carrots, remove any black specks, cut in halves, plunge into the boiling water, and boil until tender; drain, and serve upon a hot dish. 330. Turnips (Stewed)—Ingredients—Carrots, a little weak broth, salt, butter, a dessertspoonful of flour, pepper. Wash and scrape the carrots ; split the largest. Then whiten them in hot water, and drain them on a sieve ; then boil them in weak broth, with salt ; then put some butter in a saucepan, with a dessertspoonful of flour ; stir it and brown it. Add the carrots to it, broth and pepper. Stir, and let all simmer together. 331. Carottes (Glacees)—Ingredients — Carrots, butter, white powdered sugar, a little stock. Trim up to resemble little pears in shape some new red car- | rots, and soak for a few minutes in water. Then fry in butter aoe Tur DomImNion Cook Boox, with the addition of some white powdered sugar and a little good stock. When the pieces are sufficiently cooked increase the heat of the fire, so that evaporation goes on ee 5 iets the carrots glaze, and then serve. 332. Saisify (Boiled).—Salsify, vinegar, water, butter, lemon j juice, = parsley, salt. Scrape the roots, cut them in short lengths, and throw them into vinegar and water as they are being done. Boil them till tender in salted water, then drain, toss them-into a sauce- pan with a piece of butter, a little lemon juice, and some minced — parsley ; add salt and serve. 333. Ege Plant (Baked)—Ingredients—Egg plant, salt, a cup of crumbs, 2 0z. of salt pork, an onion, pepper, nutmeg, butter. ~ Parboil fifteen minutes. ‘Then make a triangular cut in the top ; remove the piece and take out the seeds. Let it lie for an hour in water to which a tablespoonful of salt

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