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Fried Carrots
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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 Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 126. The excerpt below is the record exactly as published.
FRIED CARROTS. Wash and boil carrots till tender. Cut into lengthwise slices, roll in beaten egg and bread crumbs, and fry in deep fat
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