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To Bote Carrots

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Bote Carrots

Ingredients

Directions

  1. Wash the carrots and scrape the skin off lightly with a sharp knife, or pare them thinly.

  2. Remove any blemishes and split large carrots across the tops a few inches down.

  3. Rinse the carrots well and place them in plenty of boiling water with some coarse sea salt.

  4. Boil young carrots for 20 to 30 minutes; boil mature carrots for 1.5 to 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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