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Curried Carrots
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 168. The excerpt below is the record exactly as published.
Curried Carrots. — Scrape and clean the required quantity of Carrots, blanch them, dry them, cut them up into slices, put these in a frying-pan with dripping or butter, and fry them ; then sprinkle over a little curry powder, and let them remain until it is all absorbed. Put a little curry paste and milk, or rich broth
Cook this with the app: pantry check, scaling, and the assistant.