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
Difficulty:Easy
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!

Ingredients

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

Method

  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

Time

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

Sufficient

  1. Allow 1lb for 2 or 3 persons

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