Preserved Carrots
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 35. The excerpt below is the record exactly as published.
Preserved Carrots. Small carrots, after being scraped and washed, must be boiled in water with a very little soda added for about 15 minutes. Take them out and rub off the skin. Wash them well, put them into jars with slightly salted water and a little sugar. Cover, and steam for about 2 hours
Cook this with the app: pantry check, scaling, and the assistant.