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Carrots Boiled

Boiled carrots served plain or with butter, pepper, and salt.

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

Ingredients

Directions

Prepare

  1. Cut off the tops of the carrots.

  2. Scrape the carrots, removing all black specks.

  3. If large, divide them lengthwise.

Boil and serve

  1. Place the carrots in boiling salted water until tender.

  2. Remove with a fork.

  3. Arrange around a joint of beef or in a vegetable dish.

  4. For a smoother texture, rub through a sieve with a small piece of butter, pepper, and salt.

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
Form the main body of the dish and provide sweetness and texture when cooked tender.

“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.

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