vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
French Carrots
From The Landmarks club cook book, 1903
Serves 4
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 61. The excerpt below is the record exactly as published.
French carrots. Drain off the water and put in a skillet with butter; add several eggs, which scramble with the carrots. Carrie T. Waddilove. FRENCH CARROTS. Scrape nicely and cut in slices, put in a double boiler, cover with milk, season with butter, pepper and salt and let cook all day, or until the milk has thickened. Carrie T. Waddilove. CARROTS, POULETTE STYLE. Wash and scrape the required number of carrots
Cook this with the app: pantry check, scaling, and the assistant.