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Mashed (or Buttered) Carrots
From Modern cookery, in all its branches, 1884
Serves 4
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 306. The excerpt below is the record exactly as published.
MASHED (or BUTTERED) CARROTS, (A Dutch Receipt .) Prepare some finely flavoured carrots as above, and dry them over a gentle fire like mashed turnips ; then for a dish of moderate size mix well with them from two to three ounces of good butter, cut into small bits, keeping them well stirred. Add a seasoning of salt and cayenne
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