Boiled Hop-Shoots served as Asparagus
From The encyclopaedia of practical cookery, 1892
Serves 2
Hop shoots are highly prized as a vegetable.
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 122. The excerpt below is the record exactly as published.
Boiled Hop-Shoots served as Asparagus. — Take the young shoots of the Hops, tie them in bundles, and boil them in | water with a little meat in it for twenty minutes. Lay a piece of toasted bread
Cook this with the app: pantry check, scaling, and the assistant.