vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cardoons, Fried
From Cassell's dictionary of cookery, 1892
Serves 5
Time to fry: ten minutes.
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, Fried.— Proceed as above, and when the cardoons are tender, melt a little butter in a pan, drain the cardoons, dredge a little flour over, and fry them till they are nicely bro^wned. Send good melted butter to table with them. Time to fry, ten minutes. Sufficient, five or six heads for a dish
Cook this with the app: pantry check, scaling, and the assistant.