Stewed Carrots, Plain

Ingredients

• tender carrots
• water barely to cover
• salt to taste
• 2 teaspoons of vegetable butter

Method

1. 1

   Wash and scrape carrots, slice thinly or cut in oblong shapes.

2. 2

   Add water and salt, boil gently under cover.

3. 3

   When half done, add vegetable butter and cook until well done, with liquid reduced to flavor the vegetable.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 95. The excerpt below is the record exactly as published.

STEWED CARROTS, PLAIN Wash and scrape tender carrots, and slice thinly, or cut in oblong, shapes. Add water barely to cover, with salt to taste, and let boil gently under cover. When about half done, add 2 tea- spoons of vegetable butte

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