Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Cut washed and scraped carrots lengthwise into thin strips with a
parer. Roll each strip and secure with a wooden pick. Place rolls in bowl
of cracked ice; chill 1 hour. Remove picks
Use curls as appetizers with cocktails and fresh juices or as garnish
for salads or cold meat platter.