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Glazed Carrots
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 168. The excerpt below is the record exactly as published.
Glazed Carrots. — Scrape and wash a few young red-coloured Carrots, cut them up into balls or other shapes, put these into a saucepan of boiling water, and boil them for five or six minutes. Take them out, drain, put them close together into a saucepan with a little butter, pour over sufficient rich gravy or stock to moisten, and dust them over with a little each of mace, sifted crushed loaf sugar, salt, and pepper
Cook this with the app: pantry check, scaling, and the assistant.