Glazed Carrots
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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 A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 112. The excerpt below is the record exactly as published.
Glazed Carrots Pea Salad Cottage Pudding, Strawberry Sauce Coffee *Glazed Carrots—For this, carrots must be cut into even cones or ovals, and it 1s convenient to use imported carrots in glass bottles. If these are used they are already boiled; if fresh carrots are used scrape, wash them and cut out little shapes with patent cutter, then boil slowly until tender, but not quite done, and put 4 cups of them in frying pan with 4 tablespoons melted Crisco, sprinkle with fine sugar, and stir over hot fire ~sprinkle until they begin to brown; add 4 tablespoons stock
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