Crecy or Puree of Carrots

Ingredients

• five or six large carrots
• a large onion
• a turnip
• a quarter of a pound of lean ham
• a few sprigs of parsley
• two bay leaves
• four ounces of butter
• one pint of water

Method

1. 1

   Scrape and slice carrots, peel and slice onion, turnip, and ham.

2. 2

   Put into a stewpan with butter and fry until light yellow.

3. 3

   Add carrots and water, and let stew until tender.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 62. The excerpt below is the record exactly as published.

Crecy or Puree of Carrots. — Procure five or six large carrots as red as possible, which will scrape, then shave them into very thin slices, taking off all the exterior red, but not using the centre. Then peel and slice a large onion, a turnip, and a quarter of a pound of lean ham, a few sprigs of parsley and two bay leaves, put them into a stewpan with four ounces of butter, fry the whole of a light yellowish colour, then add the carrots with one pint of water

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