vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Green Peas with Carrots
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. Clara Stone
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 267. The excerpt below is the record exactly as published.
GREEN PEAS WITH CARROTS.— Cut 2 carrots into small squares and boil until tender; drain, and turn in a can of peas, season with salt, pepper and a little sugar, a tablespoon of butter, and thicken with a little corn starch
Cook this with the app: pantry check, scaling, and the assistant.