Stachys Fritters
From How to cook vegetables, 1911
Stachys can also be tossed in butter with herbs or simmered in curry sauce.
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 Fritters. After having cooked the stachys in salted water, drain them on a cloth, and dip into frying batter. Then plunge separately in hot frying fat and fry to a golden colour with salt and pepper. Take up, drain, and season. Dish up and garnish with fried parsley
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