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Cardoons, Stewed
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
Nutrition per serving
139Calories
6 gProtein
27 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories139 kcal
Protein5.7 g
Carbohydrates27 g
Fiber8.1 g
Sugars0.7 g
Total Fat3.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Cholesterol7.7 mg
Sodium1153 mg
Potassium2082 mg
Calcium358 mg
Iron4.1 mg
Magnesium216 mg
Phosphorus138 mg
Zinc1.4 mg
Copper1.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate355 mcg
Choline5.3 mg
Caffeine0 mg
Water554 g
Estimated from matched ingredients across 5 servings.
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.
five or six heads for a dish. 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. Cardoons, Stewed. — Prepare the car- doons as above. Then put them into a stewpan ' and cover with a little good gravy, and stew very gently till tender. When sufficiently cooked, thicken the gravy with a little flour and butter, season with ca.yenne and salt, and add a glass of sherry
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