Stewed Carrots

Ingredients

• half a tea-cupful of any weak broth
• some pepper
• salt
• half a cupful of cream

Method

1. 1

   Half-boil, then nicely scrape, and slice the carrots into a stew-pan.

2. 2

   Put to them the broth, pepper, and salt, and cream; simmer them till they are very tender, but not broken.

3. 3

   Before serving, rub a very little flour with a bit of butter, and warm up with them.

4. 4

   If approved, chopped parsley may be added ten minutes before the carrots are served.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 135. The excerpt below is the record exactly as published.

salt, and pepper. | CARROTS BOILED. -Scrape, wash, and clean them ; if large, cut them into two or four pieces, set them over the fire in boiling water with some salt in it, and boil them for two or three hours. Very young carrots will only require one hour. CARROTS to Prepare. -Scrape clean, put them into the pan, when enough, take out, rub them in a cloth. Slice them into a plate, and pour melted butter, pepper, and salt over them. If young carrots, boil half an hour, if large, an hour ; old carrots will take two hours boiling. Some cooks mash them, and add milk or cream. CARROT PUDDING.— Boil a large carrot tender ; then bruise it in a marble mortar, and mix with it a spoon- ful of biscuit-powder, or three or four sweet biscuits, without seeds, four yolks and two whites of eggs, a pint of cream either raw or scalded, a little ratafia, a large spoonful of orange or rose-water, a quarter of a nutmeg, and two ounces of sugar. Bake it in a shallow dish lined with paste, and turn it out to serve with a little sugar dusted over. CARROT SOUP. — Put some beef-bones, with four quarts of the liquor in which a leg of mutton or beef has been boiled, two large onions, a turnip, pepper and salt into a sauce- pan, and stew for three hours. Have ready six large carrots, scraped and cut thin, strain the soup on them, and stew them till soft enough to pulp through a hair-sieve or coarse cloth, then boil the pulp with the soup, which is to be as thick as peas-soup. Use two wooden spoons to rub the carrots through. Make the soup the day before it is to be used. Add cayenne. Pulp only the red part of the carrot, and not the yellow. CARROT SOUP.— The liquor in which you have boiled mutton o? veal, or a gravy drawn front beef bones will make a sufficient foundation to tin's excellent soup ; put a coupie of quarts of either of these into a stewpan, then scrape six large carrots, and cut off the red portion ; put that, with a head of celery and onion both cut up, in the stew-pan, cover down close, and set it near the fire, or in a very slow oven, for two hours and a half ; if you do not find the carrots quite soft by this time, a CAR CAT I 14 give them another halt hour’s simmer- ing ; force the vegetables through a sieve by the aid of a wooden spoon, and if you find the pulp mixed with the liquor, is too thick for soup, add more broth ; season with salt and pepper to your taste. Warm before sending to the table. Serve with toasted bread. CARROTS, Stewed. Half- boil, then nicely scrape, and slice them into a stew-pan. Put to them half a tea-cupful of any weak broth, some pepper, and salt, and half a cupful of cream

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