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Carrots a la Brabanconne

A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).

A historical recipe

Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.

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 Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). 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.

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Ingredients

Method

  1. Pare carrots cut in slices and then cook until tender.
  2. Drain and then place a layer of carrots in a baking dish.
  3. Sprinkle with fine bread crumbs and salt and paprika and then sift two tablespoons of grated cheese over each layer.
  4. Repeat this until the dish is full and then cover with one and one-half cupfuls of cream sauce.
  5. Sprinkle with grated cheese and fine bread crumbs.
  6. Bake in a hot oven for twenty minutes.