Cream Carrots
From The cooking garden, 1885
Presented as published in 1885. 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 cooking garden (1885) by Emily Huntington, page 26. The excerpt below is the record exactly as published.
a cup of milk, and when thoroughly heated remove. Arrange spinach in a mound on a hot dish, with slices of cold boiled egg on top. CREAM CARROTS. Wash and scrape, cut into dice, put into boiling water slightly salted, and boil until tender; drain, and serve with a dressing made of one table-spoonful of butter, one of flour
Cook this with the app: pantry check, scaling, and the assistant.