Vegetables Carrots

carrots

(from The Cook's Own Book and Housekeeper's Register, by N. K. M. Lee, 1842)

Ingredients:

carrots, young spring or full grown​

Instructions:

Let them be well washed and brushed, not scraped. An hour is enough for young spring carrots; grown carrots must be cut in half, and will take from an hour and a half to two hours and a half. When done, rub off the peels with a clean coarse cloth, and slice them two or four, according to their size. The best way to try if they are done enough, is to pierce them with a fork. Many people are fond of cold carrot with cold beef; ask if you shall cook enough for some to be left to send up with the cold meat.​

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(* Roasted or boiled? The recipe does not specify any cooking technique.)

 

[donna]

I would say boil them. Always enjoy carrots. They were served with Easter dinner .

 

[Tennessee Union Gal]

These old recipes are often merely suggestions. They assume a knowledge of cookery that modern cookbooks never do. I watched a TV show with Christopher Kimball where they made a real 19th century meal in a real 19th century kitchen. The recipes were quite general and they had to redo several of them because they neglected a detail that the original author assumed that cooks would know. Like if you're making gelatin from calves hooves, the older the calf, the stronger the gelatin.