Carrot purée

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

large well-coloured carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
1 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a dessertspoonful of fine dry flour ↝ Flour, 00 [Cereal Grains and Pasta]
the carrot pulp ↝ Carrots, raw [Vegetables and Vegetable Products]
a dash of white pepper ↝ Spices, pepper, white [Spices and Herbs]
a dust of caster sugar ↝ Sugar, NFS [Sugars and honey]
A little more butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a spoonful or so of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (7)

Boil large well-coloured carrots until quite cooked (this will take quite one to two hours, according to their age and size).
Drain and rinse them in cold water.
Melt 1 oz. of butter.
Work into the melted butter smoothly a dessertspoonful of fine dry flour.
Add the carrot pulp, a dash of white pepper, and a dust of caster sugar.
Stir it all together over the fire until the purée is quite smooth and of a nice consistency, according to the purpose for which you require it.
A little more butter or a spoonful or so of cream can be added for improvement.

Original Text · last edited 4 days ago

Carrot purée.—Boil some large well-coloured
carrots till quite cooked (this will take quite one to
two hours, according to their age and size); then
drain and rinse them in cold water; melt 1 oz. of butter,
and work into it smoothly a dessertspoonful of fine
dry flour, and then the carrot pulp, with a dash of
white pepper, and a dust of caster sugar, and stir it
altogether over the fire till the purée is quite smooth
and of a nice consistency, according to the purpose
for which you require it. A little more butter or a
spoonful or so of cream is an improvement to this.

Notes

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