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Sweet Carrots
From Modern cookery, in all its branches, 1884
Serves 3
For mashed carrots, omit sugar and add salt, white pepper, and brown gravy.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 305. The excerpt below is the record exactly as published.
SWEET CARROTS. (ENTREMETS.) Boil quite tender some fine highly-flavoured carrots, press the water from them, and rub them through the back of a fine hair- sieve ; put them into a clean saucepan or stewpan, and dry them thoroughly over a gentle fire ; then add a slice of fresh butter, and when this is dissolved and well mixed with them, strew in a dessert- spoonful or more of powdered sugar, and a little salt ; next, stir in by degrees some good cream, and when this is quite absorbed, and the carrots again appear dry, dish and serve them quickly with small sippets a la Heine (see page 5), placed round them. Carrots, 3 lbs., boiled quite tender : stirred over a gentle fire 5 to 10 minutes. Butter, 2 oz. ; salt, ^ teaspoonful ; pounded sugar, 1 dessertspoonful ; cream, | pint
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