Glazed Carrots
From Cookery for every household, 1914
Serves 4
These are often used as a garnish for meat dishes.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 219. The excerpt below is the record exactly as published.
Glazed Carrots (Carottes Glaeees) Choose young carrots if possible, but if not in season cut the large carrots in small rounds with a vegetable cutter or in some other fancy shape. When prepared, put the carrots into a shallow stew- pan with enough stock to cover them, a small piece of butter and a good pinch of sugar
Cook this with the app: pantry check, scaling, and the assistant.