vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mashed Carrots
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 169. The excerpt below is the record exactly as published.
Mashed Carrots. — Scrape some Carrots, cut them in quarters lengthwise, and boil them till tender in broth. When they are done, strain them, rub through a sieve, and season with pepper and salt, and add a piece of butter
Cook this with the app: pantry check, scaling, and the assistant.