Stewed Carrots

Ingredients

• 1 qt. of carrots
• 1 cupful of onion
• salt
• two large tablespoonfuls of butter

Method

1. 1

   Scrape and cut carrots into small squares.

2. 2

   Cook in salt water until tender.

3. 3

   Drain.

4. 4

   Soak onion in salt water for ten minutes, then fry in butter until light brown.

5. 5

   Add flour, mix with carrots, and cook for ten minutes.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 15. The excerpt below is the record exactly as published.

Stewed Carrots, 1 qt. of carrots; 1 cupful of onion; salt and butter Scrape carrots and cut into small squares enough for one quart; cook in salt water until tender. Drain. Soak, one small cupful of onion cut fine, in salt water, for ten minutes. Drain. Fry onions in two large tablespoonfuls of butter

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