Fried Hop-Shoots
From The encyclopaedia of practical cookery, 1892
Serves 1
Ensure shoots are well drained before frying.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 122. The excerpt below is the record exactly as published.
Fried Hop-Shoots. — Slightly scrape some Hop-shoots, wash, and three-parts boil them in acidulated salted water ; this done, drain them, sprinkle salt over, and let them get cold, j When about to serve, flour the shoots, dip them in beaten eggs, and fry in boiling fat
Cook this with the app: pantry check, scaling, and the assistant.