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Carrot Puree (VRP 400)

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Carrot Puree

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Vintage Recipe Box 400 comes to us from Chalfont, Bucks County, Pennsylvania.

It is a large white metal box that measures 12” D x 5.5” W x 4” H with a metal tag that says “American Home Menu Maker.” According to my research, the box was sold in multiple colors for $1 and included 212 “basic recipes” for an additional $.50. (See the image below that is an order form to purchase the box.)

At this time we do not know anything about the history of the box.

We do show that this box came to us with another box but at this time we are not sure if they were owned by the same person or the eBay seller grouped them together.

View all the vintage recipes from Vintage Recipe Box 400.

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Vintage Recipe Box 400
The image I found on Flickr is an original ad for the recipe box.

Vintage Cookbooks

Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.

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Carrot Puree

Carrot Puree

Carrot Puree (VRP 400)

Instructions

Scrape 2 pounds young carrots, slice them into a saucepan, and cover them with water. Add ½ teaspoon each of sugar and salt and cook the carrots, covered, over low heat for about 15 minutes, or until all the water is absorbed and the carrots are tender. Stir in ½ stick or 1/4 cup butter, mash the carrots or puree them in a blender, and season them with a dash of lemon juice and pepper to taste. Spoon mounds of the puree around the veal, or pack the puree into oiled small dariole molds, loosen the sides gently with a knife, and strike the molds on a counter top to release the puree. Serves 8

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