The 1901 Cookbook Archive
No. 656 — Fried Carrots
English historical translation of Molokhovets recipe No. 656 from the 1901 Russian cookbook, retaining original methods and measures.
Peel carrots, bring briefly to the boil, rinse and put into lightly salted water or broth. Cook until almost tender, then drain in a colander.
Leave young carrots whole; cut older carrots into long pieces or shred them.
Put in a saucepan with hot melted butter, sprinkle with a little sugar and fry.
Serve with almost any meat dish, including roast beef.
To provide
1½ Russian pounds of carrots and 1–2 spoonfuls of butter | 2–3 spoonfuls of sugar |
Original source: Read Russian recipe No. 656. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.