Scrape and wash the carrots; cook them tender in boiling water salted slightly. Drain well and mash.
Work in a good piece of butter and season with pepper and salt. Heap up on a vegetable dish and serve hot.
Carrots are also good simply boiled in salted water and dished up hot with melted Butter over them.
They can also be prepared as
Carrots, Creamed
Scrape and wash six medium-sized Carrots, quarter them and boil in salt water until soft. Drain and mash then season with salt, pepper and butter the size of a walnut. Add a cup of rich cream and serve.
All these recipes are from a cookbook I am working on, a treasure trove of recipes from the late 1700's to early 1900's. These recipes are perfect for homesteaders or people who just love to play with food. Subscribe to our list to keep updated on recipes.
Comments