Curried Carrots
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 33. The excerpt below is the record exactly as published.
Curried Carrots. Braise some young carrots, and let them get cold. Prepare a rich curry sauce, and have ready 2 or 3 hard-boiled eggs which have been allowed to get cold and then sliced. Slice the cold carrots, and lay them with the sliced egg in the curry sauce, and allow them to heat gradually in the sauce ; then make a border of nicely boiled rice in a dish, garnish with strips of red and green chillies
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