Glazed Carrots
From The "Queen" cookery books: Vegetables, 1902
Presented as published in 1902. 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 "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 22. The excerpt below is the record exactly as published.
very small young carrots, and after blanching and drying them, trim them evenly or shape them into little balls ; now put them 44 VEGETABLES. on with a lump of loaf sugar and sufficient stock to just cover them ; boil them sharply together till the stock is reduced to a glaze, then add l^oz. fresh butter, and a dust of salt
Cook this with the app: pantry check, scaling, and the assistant.