Boiled Radishes
From The "Queen" cookery books: Vegetables, 1902
Presented as published in 1902. 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 "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 59. The excerpt below is the record exactly as published.
radishes, the round ones especially, form a favourite hors d’oeuvre. 118 VEGETABLES. Radish, boiled. — Trim the radishes neatly, plunge them in fast-boiling salted water, and cook till tender (about thirty minutes), drain, and serve with melted butter
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