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Glazed Vegetables
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 47. The excerpt below is the record exactly as published.
Olazed Vegetables. Prepare 2 bunches of spring carrots or turnips. Keep in original shape, but make equal size. Parboil in salted water for 10 minutes. Drain in colander and plunge in cold water. 122 PORTLAND WOMAN'S EXCHANGE COOK BOOK Drain again and lay on napkin. Place in saucepan with 2 oz. fresh butter, 2 oz. loaf sugar and 1 pint of good consomme
Cook this with the app: pantry check, scaling, and the assistant.