Dinner
Stewed carrots
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Wash, scrape off the skin, cut into dice and leave in cold water for half an hour.
- Put, then, into the inner compartment of a double boiler with no water upon them except that which clings to them after washing.
- Turn into a deep dish, pepper and salt, and cover with a good white sauce.
Historical transcription
Source method
- 1
Wash, scrape off the skin, cut into dice and leave in cold water for half an hour. Put, then, into the inner compartment of a double boiler with no water upon them except that which clings to them after washing. Cover closely, and cook tender. An hour should be long enough for this. Turn into a deep dish, pepper and salt, and cover with a good white sauce.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.