Glazed Carrots
From Camp cookery (Milam, for Boy Scouts), 1918
Presented as published in 1918. 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 Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 18. The excerpt below is the record exactly as published.
Glazed Carrots Soak and cook carrots until tender. Place in a buttered baking dish and cover with a sirup made by boiling 3 tablespoons sugar with a little water. Dot over bits of butter
Cook this with the app: pantry check, scaling, and the assistant.