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Stewed Carrots
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 91. The excerpt below is the record exactly as published.
Stewed Carrots. Take a bunch of young carrots, and after scraping thor- oughly cut into neat pieces and boil for ten minutes in salted water. After draining, place the carrots in a stewpan with an ounce of butter, a little grated nutmeg, a couple of pinches of castor sugar, and a little pepper and salt. Sprinkle over them a dessertspoonful of flour and fry gently for a few min- utes, frequently shaking the stewpan. Now add half a pint of white stock
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