Cardoons with Parmesan Cheese
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 with Parmesan Cheese. After having prepared and cooked the cardoons as stated in the preceding recipe, drain and arrange in layers on a china gratin dish, and sprinkle over some grated parmesan cheese. Then place over the second layer of cardoons, then a layer of cheese, and a third layer of the cardoons. Sprinkle the surface with more cheese ; pour over a little melted butter
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