Vegetable Creams and Purees
From A guide to modern cookery, 1909
Serves 2
For purées of aqueous vegetables, such as French beans, cauliflowers, celery, &c., a quarter of their volume of mashed potatoes should be added to them in order to effect their leason.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 82. The excerpt below is the record exactly as published.
VEGETABLE CREAMS AND PUREES Purées of dry and farinaceous vegetables may be obtained by rubbing the latter through a sieve. Put the purée into a sautépan, and dry it over a brisk fire, adding one and one-half oz. of butter per pint of purée
Cook this with the app: pantry check, scaling, and the assistant.