vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Carrots
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 61. The excerpt below is the record exactly as published.
STEWED CARROTS. Wash, clean and scrape three carrots. Cut them in quarters lengthwise and cover them with just enough salt water to float them. Cook from twenty to thirty minutes, and when tender add a small piece of butter, rolled in flour, one teaspoonful of chopped parsley and a little milk
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