Stewed Carrots
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 39. The excerpt below is the record exactly as published.
Stewed Carrots. — Wash and scrape the carrots, and cut them into strips. Put these in a stewpan with water enough to cover them, add a spoonful of salt, and boil slowly until they are tender. Then drain and replace them in the pan, with two tablespoonfuls of butter rolled in flour, a little pepper and salt, and enough cream or milk to moisten the whole
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