vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Glazed Carrots with Peas
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Presented as published in 1911. 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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 43. The excerpt below is the record exactly as published.
GLAZED CARROTS WITH PEAS— Wash, scrape and cut three medium-sized carrots in one-fourth inch slices, then in cubes or fancy shapes, drain and put in saucepan with one-half cup butter, one-third cup sugar, and one tablespoon fine chopped fresh mint leaves. Cook slowly until glazed and tender. Drain and rinse one can French peas
Cook this with the app: pantry check, scaling, and the assistant.