Cardoons, Boiled
From Cassell's dictionary of cookery, 1892
Serves 5
Sufficient for a dish.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 314. The excerpt below is the record exactly as published.
Cardoons, Boiled. — Choose a few heads of sound white cardoons. Cut them into pieces about six inches long, remove the prickles, and blanch them in boiling water for a quarter of an horn-. Scrape off the skin and tie them in bundles. Cover them with nicely-flavoured stock, and boil till tender. Drain them, and serve on toast, with plenty of good melted butter
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