Hops, Fried
From The "Queen" cookery books: Vegetables, 1902
Presented as published in 1902. 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 "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 34. The excerpt below is the record exactly as published.
Hops, fried. — Scrape the shoots a little, well wash, and three-parts boil them in acidulated salted water, then drain, sprinkle with salt, and leave till perfectly cold. Then flour them, dip in beaten egg and fresh breadcrumbs, and fry a golden brown in boiling fat
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