Early Carrots
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 132. The excerpt below is the record exactly as published.
Early Carrots Place in water and rub well with hand to remove skin, boil in salt water until tender; pour over a white sauce with a little lemon juice, and chopped parsley, if desired
Cook this with the app: pantry check, scaling, and the assistant.