Lyonnaise Carrots

Recipe No. 577 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
• Onions, chopped — 1 pound (1 No. 56 dipper)
• Fat, melted — 1 pound (½ No. 56 dipper)
• Butter — 8 ounces (¼ No. 56 dipper)
• Pepper — as needed
• Parsley, chopped — 3 ounces (⅓ mess kit cup)
• Sugar, granulated — 8 ounces (¼ No. 56 dipper)

Directions

1. Scrub carrots thoroughly and scrape to remove outer layer of skin.
2. 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.
3. Fry onions in fat until light brown.
4. Combine onions, butter, pepper, parsley and sugar; mix well. Pour over carrots; mix lightly.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Carrots — 2 lb Salt — to taste Water, boiling — to taste Onions, chopped — 1¼ oz Fat, melted — 1¼ oz Butter — ⅔ oz Pepper — to taste Parsley, chopped — about 1½ tsp Sugar, granulated — 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. 577, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.