vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Green Peas and Carrots
From The Cook County cook book, 1912
Serves 4
A simple and fresh vegetable dish.
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 The Cook County cook book (1912) by Associated College Women Workers, page 279. The excerpt below is the record exactly as published.
GREEN PEAS AND CARROTS.— Take the green peas, after shelling and cleaning, and to 1 qt. of peas, take }4 a qt. of young carrots, cleaned, and cut into small pieces. Boil together in water enough to cover, add butter and salt to taste, a very little flour to thicken it, and some fine cut parsley
Cook this with the app: pantry check, scaling, and the assistant.