vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mrs. C. W. Earle’s Carrots
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 231. The excerpt below is the record exactly as published.
Mrs. C. W. Earle’s Carrots. — Boil the Carrots till tender, and serve with a white sauce made of milk boiled till it thickens, into which has been stirred a little butter and cream. Add chopped parsley and a little sugar
Cook this with the app: pantry check, scaling, and the assistant.