Carrots and Peas

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 pt. carrots
  • 1 pt. peas
  • ½ cup soup stock
  • ½ cup carrot water
  • 2 tablespoons butter or fat
  • 2 tablespoons flour


Wash, scrape and cut carrots in small cubes, cook until tender, drain and reserve ½ cup carrot water. Mix carrots well with cooked green peas. Sprinkle with flour, salt, sugar and pepper to taste, add fat or butter, soup stock and carrot water, boil a little longer and serve. Can also be served with Sweet and Sour Sauce, Nos. 1 or 2.