Bamboo Shoots
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 46. The excerpt below is the record exactly as published.
Bamboo Shoots.) Boil the tender shoots for fifteen minutes, then steep for fifteen minutes in cold water, Drain and dress with nut oil and soy
Cook this with the app: pantry check, scaling, and the assistant.