To Stew Carrots
From The art of cookery, 1899
Serves 4
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 39. The excerpt below is the record exactly as published.
To Stew Carrots. — Wash, pare, parboil an hour, drain, slice, put in a stew-pan with a little broth or water, and simmer till tender. Season with salt, pepper, and minced parsley
Cook this with the app: pantry check, scaling, and the assistant.