Rampion
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 60. The excerpt below is the record exactly as published.
Rampion. — A plant of the campanula tribe, formerly much more in request than at present, though abroad it is still cultivated and liked. The roots were the part liked, and were gently boiled till tender, then served hot with melted butter, or cold with oil, vinegar, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.