Glazed Carrots
Recipe No. 576 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 576 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Carrots — 25 pounds*
- Salt — as needed
- Water, boiling — as needed
- Sugar, brown — 2¼ pounds (1¾ No. 56 dippers)
- Water, boiling — 1½ pints (¾ No. 56 dipper)
- Salt — 1 ounce (2 mess kit spoons)
- Butter, melted — 8 ounces (¼ No. 56 dipper)
Directions
- Scrub carrots thoroughly and scrape to remove outer layer of skin.
- Slice and add boiling salted water. Cover and heat to boiling point. Reduce heat and simmer 10 to 15 minutes or until carrots are just tender. Drain.
- Add sugar to the 1½ pints (¾ No. 56 dipper) boiling water; stir until sugar is dissolved. Heat to boiling point; boil, without stirring, until a thin sirup is formed. Add salt and butter.
- Place carrots in baking pans; pour sirup over carrots.
- Bake in moderate oven (375° F.) about 20 minutes, basting frequently with sirup.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Carrots — 2 lb Salt — to taste Water, boiling — to taste Sugar, brown — 3 oz Water, boiling — 3¾ tbsp Salt — about ½ tsp Butter, melted — ⅔ oz
3 No. 10 cans carrots may be substituted for the 25 pounds fresh carrots. Heat before draining.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 576, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.