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Poke Stalks, with Butter Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Poke Stalks, with Butter Sauce

Ingredients

Directions

  1. Gather poke stalks when they are two inches high and have only a tuft of leaves.

  2. Scrape the stalks and place them in cold, acidulated water.

  3. Tie the stalks in bundles like asparagus.

  4. Boil the bundles in a saucepan of water until tender.

  5. Serve on a napkin with butter or hollandaise sauce on the side.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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