Purée of Carrots

Ingredients

• one quart of the red part of the carrot, grated
• one quart of white stock
• one quart of milk
• one pint of boiling water
• one pint of stale bread, free of crust
• two teaspoonfuls of sugar
• three level teaspoonfuls of salt
• one-fourth of a teaspoonful of pepper
• four table-spoonfuls of butter

Method

1. 1

   Simmer grated carrot, boiling water, butter, and sugar for one hour.

2. 2

   Add bread and stock, cook for another hour, then strain through sieves.

3. 3

   Add salt, pepper, and hot milk, then boil briefly and serve immediately.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 69. The excerpt below is the record exactly as published.

Pur£e of Carrots. For this soup use one quart of the red part of the carrot, grated, one quart of white stock, one quart of milk, one pint of boiling water, one pint of stale bread, free of crust, two teaspoonfuls of sugar, three level tea- spoonfuls of salt, one-fourth of a teaspoonful of pepper, and four table-spoonfuls of butter

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