Skip to main content

Cabdoons Puree, Preserved

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Cabdoons Puree, Preserved

Ingredients

Directions

  1. Prepare and cook the cardoons until tender.

  2. Drain the cooked cardoons.

  3. Rub the cardoons through a fine sieve to create a puree.

  4. Place the puree in pint tin cans.

  5. Solder on the covers of the cans.

  6. Boil the cans in a hot water bath for 1.5 hours.

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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes