To Stew Carrots
From Household cookery and laundry work, 1882
Presented as published in 1882. 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 Household cookery and laundry work (1882) by Black Mrs, page 24. The excerpt below is the record exactly as published.
TO STEW CARROTS. Scrape the carrots and cut them in nicely-shaped pieces, about an inch long, or in the form of young carrots ; put them in a saucepan with as much stock as will cover them, and a teaspoonful of sugar; let them stew gently till tender — about one hour ; pile them high in a dish, add a little chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.