Recipe or source entry
Glazed Carrots
First cleanse, and then cut or scoop these into any shape or size or form, according to taste or fancy; and having cooked them in the manner directed for glazed onions, proceed to finish them in the same way.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter02/glazed-carrots.html- Legacy revision
8531e8373e9b- Source checksum
9d0b319cc885183f916419111e8612980bce40932a9ee2e37f8c3679d9979810- Legacy text checksum
883f4eb7a7ad3a1155e680c116c8a23ede9c0244221f14b1a8af96fdf7029fcd
Cite this page
Glazed Carrots. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter02/glazed-carrots.html