Spanish Cardoons
A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).
A historical recipe
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a spoonful of flour mixed
- a bunch of sweet herbs
- a dash of verjuice
Method
- Cut them three inches long, leaving out any that are hollow and green.
- Boil them in water half an hour, and then put them into warm water to pick them.
- Stew them with some broth, with a spoonful of flour mixed in it.
- Add salt, onions, roots, a bunch of sweet herbs, a dash of verjuice, and a little butter.
- When they are well done take them out, and put them into a good cullis, with a little broth.
- Boil them half an hour in this sauce to give them a flavour, and then serve them up.
- Let the sauce be neither too clear nor too thick, and of a fine light colour.