Green Peas and Carrots
From German cookery for the English kitchen, 1906
Tiny spring carrots may be used instead of ordinary carrots.
Presented as published in 1906. 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 German cookery for the English kitchen (1906) by Ella Oswald, page 53. The excerpt below is the record exactly as published.
Green Peas and Carrots.) For 6 Persons, Time of Preparation : \\ hour. 1 lb. peas. 2 oz. butter. I oz. sugar. \ pint stock. Salt. i^ lb. carrots. 1 tablespoonful flour. 2 tablespoonsful chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.