Stewed Carrots

Ingredients

• enough carrots to make three pints
• two quarts of boiling water
• a heaping teaspoonful of sugar
• two tablespoonfuls of butter
• half a teaspoonful of salt
• a little pepper
• half a pint of stock

Method

1. 1

   Pare and slice carrots into cubes.

2. 2

   Put them into boiling water and cook for an hour; then drain off all the water.

3. 3

   Add sugar, butter, salt, pepper, and stock.

4. 4

   Cook rapidly until the stock has almost boiled away.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 267. The excerpt below is the record exactly as published.

Stewed Carrots. Pare and slice enough carrots to make three pints, and cut them into cubes about half an inch square. Put these into a stew-pan containing two quarts of boiling water, and cook for an hour ; then drain off all the water, and add a heaping teaspoonful of sugar, two table- spoonfuls of butter, half a teaspoonful of salt, a little pepper, and half a pint of stock. Cook rapidly until the stock has almost boiled away. Stewed Turnips. Proceed exactly the same in cooking turnips as you do in preparing carrots, except that the turnips should be cooked for only half an hour. Parsnips with Butter Sauce. Scrape and wash the parsnips. Cut them in slices about five inches long and one-third of an inch wide. Put one quart of these slices in a stew-pan with two quarts of boiling water. Cook them for three-quarters of an hour. When they have been boiling for half an hour, add one table-spoonful of salt. When they are done, drain off all the water, and put the parsnips in a vegetable dish. Dredge them lightly with salt, and pour half a pint of butter sauce over them. VEGETABLES. 511 * Fried Parsnips. • Let it be assumed that some parsnips were left from a dinner. Allow the butter sauce (which should be pro- vided with boiled parsnips) to cling to them, and after dipping in beaten egg and bread crumbs, put them into the frying-basket, and plunge into boiling fat. Cook for five minutes. If the parsnips have not had butter sauce and salt and pepper on them, season them well before frying. Parsnip Fritters. Put a pint of flour into a sieve, and add to it one tea- spoonful and a half of baking-powder and a scant tea- spoonful of salt. Mix thoroughly, and rub through the sieve. Next beat two eggs till light ; and after adding a pint of milk to them, stir the mixture into the flour. Follow with the addition of a pint of cold boiled parsnips, grated fine ; and after beating the mixture thoroughly, drop it by spoonfuls into boiling fat, holding the spoon close to the liquid before you venture to drop the con- tents. Cook the fritters for about five minutes, and serve very hot. There should be fat enough to float the fritters, and it should smoke before they are dropped in. * Creamed Onions. After boiling half a dozen onions in three quarts of water for one hour, pour off the liquor, and cut the onions into small pieces. Season with salt and pepper, and pour a pint of cream sauce over them. Serve very hot. To Make the Sauce. — First put a pint of milk into a saucepan to boil. Eub to a cream two table-spoonfuls of butte

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