Cardoons with Cheese

Ingredients

• four or five Cardoons
• 1 pint of port wine
• loz. of butter well rolled in flour
• juice of an orange
• 4oz. of grated cheese

Method

1. 1

   Remove outside leaves, cut Cardoons into pieces, cook in port wine until tender.

2. 2

   Add salt, pepper, and butter.

3. 3

   Serve with orange juice and grated cheese, browned in the oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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 with. Cheese. — Remove the outside leaves from four or five Cardoons, string the white parts, and cut them into pieces about lin. in length; put these into a saucepan with 1 pint of port wine, and cook them on a slow fire until they are quite tender. Sprinkle in salt and pepper to taste, and add loz. of butter well rolled in flour. Turn the whole out into a dish, squeeze over the juice of an orange, and sprinkle over 4oz. of grated cheese

Cook this with the app: pantry check, scaling, and the assistant.