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Brussels Carrots

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Cut young carrots in small pieces, blanch them in salted water;
  2. melt some butter in a stew pan, add enough water and meat extract to make sufficient to cover the carrots, season with pepper, salt and a pinch of sugar and toss the carrots in this till they are tender.
  3. Then add the yolk of an egg and a tablespoonful of cream, holding the pan just off the fire with the left hand, while you stir with the right.
  4. When it is well mixed pour all out on a vegetable dish and sprinkle over with chopped parsley.
  5. [Amie reconnaissante.]