Stewed Carrots

Ingredients

• one and a quarter pounds of carrots
• two ounces of butter
• two teaspoons of salt
• a pinch of cayenne pepper
• two gills of cream
• the yolks of two eggs

Method

1. 1

   Boil the carrots until tender, slice thinly, and stir in butter.

2. 2

   Mix salt and cayenne in cream, pour over carrots, and stew for 15 minutes.

3. 3

   Stir in beaten egg yolks before serving.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 115. The excerpt below is the record exactly as published.

STEWED CARROTS. Boil one and a quarter pound of carrots. When tender, slice very thin in a saucepan, add two ounces of butter, stir two teaspoons of- salt and a pinch of cayenne pepper in two gills of cream, and pour it over the carrots ; let them stew fifteen minutes ; then put them into a vegetable dish, and leave the saucepan with the cream on the stove ; when it boils, stir in the well-beaten yolks of two eggs

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