Creamed Carrots

Ingredients

• 4 medium sized carrots
• i c Medium White Sauce

Method

1. 1

   Wash, scrape, and cut carrots into cubes.

2. 2

   Cover with boiling salted water and cook until tender, about 20 minutes.

3. 3

   Drain and cover with white sauce before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 186. The excerpt below is the record exactly as published.

CREAMED CARROTS CHOW CHOW COFFEE CHARLOTTE RUSSE Rump Roast with Catsup Sprinkle a 4 lb. Rump Roast with i t salt, yi t pepper, and 2 T flour, put into a cooker, an earthen one if possible, pour 1 c catsup over it, cover and bake 3 h in a moderate oven. When well browned on one side, turn to brown the other. The catsup gives a delicious flavor to the meat and gravy. Browned Potatoes Wash and pare 6 medium sized potatoes, and i h before the meat is done place in the pan with the meat, and bake until brown. Creamed Carrots Wash and scrape 4 medium sized carrots, cut into 3^ -inch cubes, cover with boiling salted water and cook until tender, about 20 m. Drain, cover with i c Medium White Sauce

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