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Carrots Preserved for Garniture

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Carrots Preserved for Garniture

Ingredients

Directions

  1. Cut young carrots into uniform shapes.

  2. Parboil them in lightly salted water until half cooked.

  3. Drain and dry the carrots on a towel.

  4. Once cold, place them in quart tin cans.

  5. Cover with boiled, lightly salted water.

  6. Seal the cans and boil in a hot water bath for 1.5 hours. If using whole carrots, boil for 2 hours.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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