Creamed Peas and Carrots in Toast Boxes

Ingredients

• a carrot
• salted water
• butter
• flour
• hot milk
• canned peas
• stale loaf of bread

Method

1. 1

   Wash and scrape the carrot, then boil it in salted water until tender.

2. 2

   While the carrot is cooking, make a white sauce by creaming the butter and flour together, then slowly adding the hot milk while stirring hard.

3. 3

   Add equal amounts of diced carrots and canned peas to the sauce.

4. 4

   Serve in toast boxes made by cutting a cube from the crumb of stale bread, hollowing it out, and browning it in the oven.

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 71. The excerpt below is the record exactly as published.

CREAMED PEAS AND CARROTS IN TOAST BOXES. Wash and scrape a carrot, and boil it in salted water until tender. If the carrot is very large, it may be neces- sary to cut it up in order to have it cook in a short time, but this is not the ordinary practice. While the carrot is cooking, make a white sauce, using the same proportions as in the last lesson, but mix as follows : cream the butter and flour together, add the hot milk slowly, stirring hard. Add equal amounts of diced carrots and canned peas. Serve in toast boxes. These are made by cutting a cube 140 FOOD STUDY of the desired size, say three inches, out of the crumb of a stale loaf of bread

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