To Boil Carrots
From A practical cook and text book for general use, 1896
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 50. The excerpt below is the record exactly as published.
To Boil Carrots. Wash and scrape them with a knife to remove the skin. Boil in as little water as possible an hour and a half or more. If very large cut them length- wise ; if too strongly flavored boil ten minutes, drain, and add boiling water and cook until tender. Shredded Carrots. Cut the carrots in strips about two inches long one quarter wide and one-eighth thick. Put in kettle with water enough to show, but not to cover, being always careful not to let the water boil entirely away. Just before it is taken up, add a table-spoonful of cocoanut butter
Cook this with the app: pantry check, scaling, and the assistant.