Cardoons with Marrow
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
Nutrition per serving
120Calories
3 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein3.3 g
Carbohydrates28 g
Fiber5.1 g
Sugars13 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium438 mg
Calcium69 mg
Iron0.6 mg
Magnesium30 mg
Phosphorus87 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate57 mcg
Choline18 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 30. The excerpt below is the record exactly as published.
Cartloon with Marrow. Cardoons resemble in their form members of the celery family, but are of a different taste. Com- mence by taking off the large stalks outside the cardoon which arc too hard to be used. Cut the other stalks into pieces of about 4 in. in length, and take off the stringy parts. Rub each piece with half a lemon, and place in a stew-pan contain- ing some acidulated water. Blanch quickly, and rinse in cold water. Take a braising pan, line it K 66 HOW TO COOK VEGETABLES. with slices of bacon, on which place the cardoons. Season with salt and add 2 or 3 peeled and sliced onions, a bouquet - garni, and parsley. Cover the vegetable with slices of bacon, and moisten with some white stock
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