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.

(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: Parsley Butter

  • Two tablespoons of butter,
  • Three tablespoons of finely minced parsley,
  • One teaspoon of lemon juice.

Beat to a smooth paste and use. This dish will replace POTATOES in the luncheon menu.

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