Boiled carrots (Mrs Beeton's)

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Boiled carrots (Mrs Beeton's)
Boiled carrots (Mrs Beeton's)
Other publications - circa 1945
Servings:450 g (1 lb) serves 2 to 3
Calories per serving:0
Ready in:35 minutes
Prep. time:5 minutes
Cook time:30 minutes
Recipe author:Chef
First published:25th October 2012
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This recipe is here for a bit of fun. The recommended cooking times are unbelievable. I'm surprised that there would be anything left after boiling for an hour and a half! This would be how to make carrot puree. Anyway, this is how it would have been done in her day!


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  • To each 4 pints water allow 1 heaped teaspoon of salt
  • ½ lb carrots per person


  1. Cut off the green tops, wash and scrape the carrots, and remove any black specks.
  2. If the carrots are very large, cut them in halves , divide them lengthwise into four pieces and put them into boiling water, salted in the above proportion;
  3. Let them boil until tender which may be ascertained by piercing the carrots with a fork, then drain well
  4. Young carrots should be boiled whole


  1. Young carrots, about half an hour
  2. Old ones from 1 hour to 1 and a half hours


  1. Allow 1lb for 2 or 3 persons

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