Recipe: Carrots

Wash and scrape them well. If large cut them into two three, or four pieces. Put them into boiling water with a little salt in it. Full grown carrots will require three hours’ boiling; smaller ones two hours, and young ones an hour. Try them with a fork, and when they are tender throughout, take them up and dry them in a cloth. Divide them in pieces and split them, or cut them into slices.

Eat them with melted butter. They should accompany boiled beef or MUTTON.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Browned Carrots

A very appetizing way in which to prepare carrots is to cut them in slices lengthwise, boil them until tender, and then brown them in fat. Wash and scrape the desired number of carrots, cut into slices lengthwise, and if large-sized carrots are used, cut the slices into halves. Cook in boiling salted water until tender and then drain. Melt some fat in a frying pan, place the carrots in the hot fat, and brown first on one side and then on the other, turning the slices carefully so as not to break them. A few minutes before removing the carrots from the frying pan, sprinkle sugar over them and allow the sugar to melt. In removing them to a vegetable dish, pour over them the sirup that forms. Serve hot.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Carrots with Parsley

he addition of parsley to carrots gives a flavor that improves them very much. This should be chopped fine and added after the carrots have cooked sufficiently.

CARROTS WITH PARSLEY
(Sufficient to Serve Six)

  •  3 c. sliced carrots
  •  3 Tb. parsley finely chopped
  •  2 Tb. butter
  •  1/2 tsp. salt
  •  Dash of pepper

Wash and scrape the carrots, slice in very thin slices, and cook until tender in boiling salted water. Drain and add the chopped parsley, butter, salt, and pepper. Mix carefully so as not to break the slices of carrot. Serve hot.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Buttered Carrots

If small, tender carrots can be obtained, they will be found to be delicious upon being boiled and then dressed with butter. Winter carrots may be prepared in this way too, but they will probably require a little more cooking to make them tender.

BUTTERED CARROTS
(Sufficient to Serve Six)

  •  3 c. diced carrots
  •  2 Tb. butter
  •  1/2 tsp. salt
  •  Dash of pepper

Wash and scrape the carrots and cut into half-inch pieces. Put to cook in enough boiling water to cover the carrots well, and add 1 teaspoonful of salt for each quart of water. Cook in a covered kettle until they can be easily pierced with a fork and then drain off the water. Add the butter, salt, and pepper, heat until the butter melts, and serve.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Carrots a la Brabanconne

Pare carrots cut in slices and then cook until tender. Drain and then place a layer of carrots in a baking dish. Sprinkle with fine bread crumbs and salt and paprika and then sift two tablespoons of grated cheese over each layer. Repeat this until the dish is full and then cover with one and one-half cupfuls of cream Sauce. Sprinkle with grated cheese and fine bread crumbs. Bake in a hot oven for twenty minutes.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss