Scalloped Carrots by Mrs. Robinson

Scalloped Carrots by Mrs. Robinson

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

Scalloped Carrots by Mrs. Robinson

A scalloped carrots recipe from 1920

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 people

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

  1. 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.

  2. Drain, saving the stock. Melt the fat, add the flour and seasoning; stir until well mixed. Add liquid and cook till it thickens.

  3. Mix sauce with cooked carrots.Put in buttered baking dish, sprinkle with cracker crumbs and bake until brown.

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