Cardoons with Cheese
From The Swedish, French, American cook book, 1918
Serves 4
Serve in the baking dish.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 425. The excerpt below is the record exactly as published.
Cardoons with Cheese ( Cardons an Fromage) a l’ltalienne Cut the cardoons in quarters, put in water with some salt, cook about fifteen minutes, mix with a rich cream sauce, and some grated American cheese, put in a dish, sprinkle bread crumbs
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