Mashed Carrots

Ingredients

• 8 to 10 medium-sized carrots
• 2 to 4 tablespoons butter
• 1/2 teaspoon salt
• Cream or rich milk

Method

1. 1

   Wash and scrape the carrots, cut in small pieces, and cook in a small amount of boiling salted water.

2. 2

   When the carrots are tender, press them through a sieve or a potato ricer.

3. 3

   Add enough cream or top milk to make a creamy consistency.

4. 4

   Add the butter, and 1/2 teaspoon of sugar, if desired.

5. 5

   Reheat and serve hot.

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 36. The excerpt below is the record exactly as published.

}/2 teaspoon salt. 4 tablespoons orange juice. Cream together the grated rind of the orange and the butter. Gradually beat in the sugar, the beaten eggs, and the orange juice. Add the flour and baking powder which have been mixed together. Drop the batter by teaspoonfuls onto a greased baking sheet or an inverted pan and bake in a quick oven. MASHED CARROTS 8 to 10 medium-sized carrots. 2 to 4 tablespoons butter. Cream or rich milk

Cook this with the app: pantry check, scaling, and the assistant.