Cardoons Boiled in Stock
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 141. The excerpt below is the record exactly as published.
Cardoons Boiled in Stock. — Cut the stalks off white and tender Cardoons, remove the prickles, put them into boiling salted water, and boil them for a-quarter-of-an-hour; then drain them, rub off the skins with a cloth, and put them into cold water. Put them in a saucepan, cover with white stock, and let them simmer until they are done ; then take them out carefully, arrange on a dish, pour over melted butter sauce
Cook this with the app: pantry check, scaling, and the assistant.