Stewed Carrots

Ingredients

• a spoonful of salt
• two tablespoonfuls of butter
• enough cream or milk to moisten the whole

Method

1. 1

   Wash and scrape the carrots and divide them into strips.

2. 2

   Put them into a stewpan with enough water to cover them, add salt, and let them boil slowly until tender.

3. 3

   Drain and return to the pan with butter rolled in flour, shake over a little pepper and salt, then add cream or milk to moisten.

4. 4

   Let it come to a boil and serve hot.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 135. The excerpt below is the record exactly as published.

STEWED CARROTS. Wash and scrape the carrots and divide them into strips ; put them into a stewpan with water enough to cover them ; add a spoonful of salt and let them boil slowly until tender ; then drain and replace them in the pan, with two tablespoonfuls of butter rolled in flour, shake over a little pepper and salt, then add enough cream or milk to moisten the whole

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