Stachys a la Mattre d Hotel
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 90. The excerpt below is the record exactly as published.
Stachys a la Mattre d Hotel. Pick and wash the stachys and boil them in salted water for 15 to 20 minutes. Drain, put them in a stew-pan, and moisten with enough cream sauce to cover, stir gently for about 10 minutes. At the last moment add a little lemon juice, and some blanched and finely-chopped parsley. TOMATOES. 183 Stachys Salad. Wash 5 pint of stachys
Cook this with the app: pantry check, scaling, and the assistant.