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Vienna Stewed Carrots
From Delta Gamma cook book, 1922
Serves 4
Use about two cups of carrot to one of peas. Recipe by Mrs. J. C. Elliott King (Lambda).
Presented as published in 1922. 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 Delta Gamma cook book (1922), page 19. The excerpt below is the record exactly as published.
Vienna Stewed Carrots Peel carrots, cut into small pieces, boil in salted water until tender, and drain. Brown one tablespoon flour in two tablespoons butter, add one-half cup water in which the carrots were boiled, two table- spoons vinegar and one teaspoon sugar. Let all boil, then add the carrots and one cup cooked peas, some chopped parsley and pinch of pepper
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