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Carrots with Onion
From The home cook book, 1905
Serves 4
Adjust seasoning to taste.
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 101. The excerpt below is the record exactly as published.
CARROTS WITH ONION Wash and scrape young carrots and cut them in slices and the slices again in halves and quarters. Cover with boiling water and boil an hour or until tender. Then pour off the water, put the carrots in a saucepan and to every pint of car- rots stir in a tablespoon of butter blended with a tablespoon of flour and a pinch of salt. Let the carrots cook gently with this mixture, add a tablespoon of onion-juice or of minced onion and a dash of cayenne
Cook this with the app: pantry check, scaling, and the assistant.