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Glazed Carrots
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 91. The excerpt below is the record exactly as published.
Glazed Carrots. Blanch some small young carrots, as uniform in size as pos- sible, and dry them well; put them into a pan with just enough stock to cover, and a lump of loaf sugar; boil quickly till the stock is reduced to a glaze, then add to this one and a half ounces of butter, and a seasoning of salt
Cook this with the app: pantry check, scaling, and the assistant.