Fried Cardoons
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.
Fried Cardoons. These are prepared and cooked in the same way as before described. When cooked, drain them on a CARROTS. 67 cloth, season with pepper, cayenne, lemon juice, and chopped parsley. Then dip them one by one in frying batter
Cook this with the app: pantry check, scaling, and the assistant.