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1800s Cooking Tips and Recipes

Carrot Fritters Beat two small boiled carrots to a pulp with a spoon, add three or four eggs and half a handful of flour; moisten with cream, milk or a little white wine and sweeten to taste; beat all well together, and fry them in boiling lard. When of a good color, take them off and serve, having squeezed over them the juice of an orange, and strewed them over with finely-sifted sugar.

The Willimantic Chronicle, Willimantic, Connecticut, February 2, 1881


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