Viennese Carrots
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Scrape the carrots, cut them into small pieces, and boil them until tender in boiling salted water.
Blend the shortening and flour together in a saucepan over heat.
Stir in 1 cup of the water in which the carrots were cooked and boil for five minutes.
Add the sugar, salt, pepper, vinegar, parsley, peas, and carrots.
Simmer for ten minutes and serve hot.
Original recipe, verbatim
Viennese Carrots
2 tablespoonfuls Crisco
1 bunch carrots
1 tablespoonful flour
yi teaspoonful sugar
2 tablespoonfuls vinegar
Salt and pepper to taste
1 tablespoonful chopped parsley
1 cupful cooked peas
Scrape carrots, cut in small pieces, and boil till tender in boiling salted
water. Blend Crisco and flour together in saucepan over fire, stir in 1 cup-
ful water in which carrots were cooked, boil five minutes, then add sugar,
seasonings, vinegar, parsley, peas, and carrots; simmer ten minutes and
serve hot in vegetable dish.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.