Mashed (Or Buttered) Carrots

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

some finely flavoured carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two to three ounces of good butter, cut into small bits ↝ Butter, stick, unsalted [Dairy and Egg Products]
a seasoning of salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
small sippets (croutons) of fried bread ↝ Bread, vegetable [Yeast breads]

Instructions (4)

Prepare some finely flavoured carrots as above, and dry them over a gentle fire like mashed turnips.
For a dish of moderate size, mix well with the carrots from two to three ounces of good butter, cut into small bits, keeping them well stirred.
Add a seasoning of salt and cayenne.
Serve them very hot, garnished or not at pleasure with small sippets (croutons) of fried bread.

Original Text

MASHED (OR BUTTERED) CARROTS.

(A Dutch Receipt.)

Prepare some finely flavoured carrots as above, and dry them over a gentle fire like mashed turnips; then for a dish of moderate size mix well with them from two to three ounces of good butter, cut into small bits, keeping them well stirred. Add a seasoning of salt and cayenne, and serve them very hot, garnished or not at pleasure with small sippets (croutons) of fried bread.

Notes

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