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Harriet Dawbarne cookbook, January 1834
Page 45
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Cardones a winter vegetable. They resemble celery taste like globe artichokes. Dressed like this. Trim off the hollow sticks & leaves. cut the remainder into pieces 4 inches long parboil them about 20 or 30 minutes. Then throw them into cold water (wash the pieces thoroughly until all the stickiness is removed after which put them into a stew pan with 1 oz of butter a slice of fat-bacon the juice of half a lemon & sufficient water to cover them put a greesed paper over them & stew them on the side of the stove for 3/4 of an hour. Now drain away the liquor & put the cardones into thin white sauce add a pinch of sugar & boil them 10 minutes. Mix the yolk of an egg & a little cream, add it to the vegetable, bring them nearly to the boil & serve them at once.
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Cardones a winter vegetable. They resemble celery taste like globe artichokes. Dressed like this. Trim off the hollow sticks & leaves. cut the remainder into pieces 4 inches long parboil them about 20 or 30 minutes. Then throw them into cold water (wash the pieces thoroughly until all the stickiness is removed after which put them into a stew pan with 1 oz of butter a slice of fat-bacon the juice of half a lemon & sufficient water to cover them put a greesed paper over them & stew them on the side of the stove for 3/4 of an hour. Now drain away the liquor & put the cardones into thin white sauce add a pinch of sugar & boil them 10 minutes. Mix the yolk of an egg & a little cream, add it to the vegetable, bring them nearly to the boil & serve them at once.
Szathmary Culinary Manuscripts and Cookbooks
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