Creamed Carrots
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. J. H. Wichmann
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 266. The excerpt below is the record exactly as published.
CREAMED CARROTS.— 6 large carrots, cleaned, and cut into cubes, coyer with boiling water, and let cook till tender. Enough salt to flavor, drain off the water, add 1 cup of rich milk, and let 388 VEGETABLES come to a boil, add 1 tablespoon of butter, dash of pepper, and thicken with 2 teaspoons of flour
Cook this with the app: pantry check, scaling, and the assistant.