Peas and Carrots
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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 Kirmess cook book (1907), page 119. The excerpt below is the record exactly as published.
One can of French peas, or two quarts of boiled green peas. Two bunches of very yoimg carrots. Boil and slice the carrots very thin, then stir into a rich cream sauce
Cook this with the app: pantry check, scaling, and the assistant.