vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Boil Carrots
From The art of cookery, 1899
Serves 4
Can also be sliced and served with white sauce.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 30. The excerpt below is the record exactly as published.
To Boil Carrots. — Wash, scrape, boil till tender, drain, season with butter, salt, and pepper ; or slice and serve with white sauce. To Boil Beets. — Wash the beets, boil them till tender, rub off the skin, cut in slices, and season with salt, pep- per, and melted butter. To Boil Cabbage. — Trim, wash, and divide each head of cabbage in quarters or eighths, boil till tender, drain, press out the water
Cook this with the app: pantry check, scaling, and the assistant.