Peas and Carrots

Ingredients

• 5 or 6 good-sized carrots
• 1 can of peas
• 1 cup of milk
• a heaping teaspoonful flour
• a good heaping teaspoonful butter
• salt
• a good shake of pepper

Method

1. 1

   Soak diced carrots in cold water for 1 hour, then boil for 1.5 hours.

2. 2

   Drain, add peas and milk, mix flour and butter, and add when milk boils.

3. 3

   Cook for a few moments, adding salt and pepper to taste.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 49. The excerpt below is the record exactly as published.

Peas and Carrots— Take 5 or 6 good-sized carrots, scrape, cut into small dice and soak for 1 hour in cold water, then boil for 1^ hours in three times enough water to cover them, with salt to season well. When thoroughly cooked, drain off the water and add 1 can of peas, well drained, and 1 cup of milk, and place 106 White Ribbon Cook Book, on the stove again. Mix a heaping teaspoonful flour with a good heaping teaspoonful butter, and add when the milk boils up. Cook for a few moments, adding salt to taste, and a good shake of pepper

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