Cockscombs a la Dresden
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. 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 housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 91. The excerpt below is the record exactly as published.
Cockscombs a la Dresden ; Hahnenkamme ; Cretes de coq {German). — Cut off the outside tips of the cockscombs, place them on the fire in cold water, but so that it only gets luke-warm ; they should be frequently stirred round with the hand and slightly pressed through the fingers, so that the blood is all squeezed out till they become white. Now put them into fresh water, place them again on the fire, and when the water begins to get hot rub each cocks- comb over with salt to remove the outside skin ; then put them into luke-warm water for a few hours, which should occasionally be changed. Then boil them till tender in fat stock seasoned with salt and lemon juice
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Cook this with the app: pantry check, scaling, and the assistant.