Plainly-served 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.
Plainly-served Carrots. — Scrape some young Carrots, very lightly boil them until they are tender, and then rub off the skins with a cloth. Put them into the saucepan again with a piece of fresh butter, shake them about over the fire until the butter is melted, and sprinkle in a little finely-chopped parsley and salt
Cook this with the app: pantry check, scaling, and the assistant.