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Mrs. Robinson’s Scalloped Carrots
This scalloped carrot recipe is one that you’ll want to read through before making the recipe. It calls for carrot stock while making the roux, so don’t toss the water the carrots are cooked in.
Scalloped Carrots Recipe
Two tablespoons fat, two tablespoons flour, one cup milk and carrot stock, salt and pepper to taste. Wash and scrape the required number of carrots. Slice very thin and cook until tender in just enough salted water to prevent them from burning. Drain, saving the stock. Melt the fat, add the flour and seasoning; stir until well mixed. Add 1 liquid and cook till it thickens. Mix sauce with cooked carrots. Put in buttered baking dish, sprinkle with cracker crumbs and bake until brown.
MRS. G. O. ROBINSON, Ceres, Cal.
Scalloped Carrots by Mrs. Robinson
A scalloped carrots recipe from 1920
Ingredients
- 2 cups carrots this is an estimated amount
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- 1 cup carrot stock
- salt and pepper to taste
- breadcrumbs enough to sprinkle over dish
Instructions
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Wash and scrape the required number of carrots. Slice very thin and cook until tender in just enough salted water to prevent them from burning.
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Drain, saving the stock. Melt the fat, add the flour and seasoning; stir until well mixed. Add liquid and cook till it thickens.
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Mix sauce with cooked carrots.Put in buttered baking dish, sprinkle with cracker crumbs and bake until brown.
