Name: Boiled Carrots
Ingredients: 2 or 3 carrots; ½ teaspoon salt; 1 quart boiling water

Boiled Carrots

Ingredients

2 or 3 carrots
½ teaspoon salt
1 quart boiling water

Directions

Prepare

Wash and scrape the carrots.
If large, cut them in half lengthwise and across.

Boil

Put them in a pan of boiling salted water.
Boil for one hour until soft.

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.

Explore the science

What each ingredient does

Carrots: Are the main vegetable; boiling softens their fibrous texture until tender.
Boiling water: Cooks the carrots evenly by heat transfer, softening them through and through.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.