Carbon— French
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 39. The excerpt below is the record exactly as published.
CARBON— FRENCH Freshen a pound of cardon stalks in cold water, cut them into three-inch lengths and parboil in stock or salted wa- ter. Drain well and saute in half a cup of butter. Season with salt, pepper and. if liked, a teaspoon of vinegar
Cook this with the app: pantry check, scaling, and the assistant.