Cardoons (Spanish style)
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 31. The excerpt below is the record exactly as published.
Cardoons (Spanish style). Wash and trim some cardoons, cut them into pieces about 4 inches long, and boil them in salted water. When done, drain them in a sieve, put them in a stew- pan with enough brown sauce (Espagnole) to cover. Season with pepper and simmer gently for about 20 minutes ; flavour with a little lemon juice
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