Creamed Cardoons
From The Swedish, French, American cook book, 1918
Serves 4
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.
Creamed Cardoons ( Cardorxs a la Creme) Peel the cardoons, put in a little water with some salt, cook about fifteen minutes. Make a nice cream sauce, drain the water off the cardoons, put in a vegetable dish, pour the cream sauce over, sprin¬ kle with chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.