Boiled carrots (Mrs Beeton's)
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!
| Boiled carrots (Mrs Beeton's) | |
|---|---|
 |
| Other publications - circa 1945 | |
| Servings: | 450 g (1 lb) serves 2 to 3 |
| Calories per serving: | 46 |
| Ready in: | 35 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 25th October 2012 |
|
Best recipe reviewAre you mad, woman? 2/5 Crazy, or very strange carrots! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
Method
- Cut off the green tops, wash and scrape the carrots, and remove any black specks.
- 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;
- Let them boil until tender which may be ascertained by piercing the carrots with a fork, then drain well
- Young carrots should be boiled whole
Time
- Young carrots, about half an hour
- Old ones from 1 hour to 1 and a half hours
Sufficient
- Allow 1lb for 2 or 3 persons
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