Spanish, level 1 translationSpanish, level 2 translationSpanish, level 3 translationSpanish, level 4 translationSpanish, level 5 translationSpanish, level 6 translationSpanish, level 7 translationSpanish, level 1 stretch translationSpanish, level 2 stretch translationSpanish, level 3 stretch translationSpanish, level 4 stretch translationSpanish, level 5 stretch translationSpanish, level 6 stretch translationSpanish, level 7 stretch translation
The International Jewish Cook Book · Chapter 74Carrots and Peas
This chapter is not translated yet. You are reading the original.
Wash, scrape and cut one pint of carrots in small cubes, cook until tender, drain and reserve one-half cup of carrot water. Mix carrots well with one pint cooked green peas. Sprinkle with two tablespoons of flour, salt, pepper and sugar to taste, add two tablespoons of fat or butter, one-half cup of milk or soup stock and carrot water, boil a little longer and serve.