Coulis
From Dainty meals for small households (1899).
A historical recipe
Dainty meals for small households, by Marguerite Ninet and University of Leeds. Library (1899).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Possible health benefits
General information, not medical advice.
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Carrot
High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims
- Vitamin A contributes to the maintenance of normal vision.
- Vitamin A contributes to the normal function of the immune system.
- Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Melt a little fresh butter in a small pan, or pipkin ;
- add to this any lean remains of fowl, trimmings of veal, &c.;
- put on the lid, and let the contents simmer over the fire slowly until they begin to colour ;
- put in two carrots, some small onions (or one medium-sized sliced), and a teacupful of water.
- Cover up, and allow the whole to simmer gently for one hour, after which pour in two breakfast-cupfuls of good stock.
- (Here, again, it is important to keep to the time prescribed, hurrying, as observed before, being the principal cause of failure among those English cooks who are willing, and sometimes anxious, to try their hand at what they are pleased to term “ foreign cooking.”) When the stock has been added, the preparation must simmer slowly for four hours over a slow fire, and only at the end of that time should the coulis be freed from fat, strained, and put b}r for use.
- In cool weather it keeps good for several days.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve