Dinner
POKE STALKS
Marion Harland’s original method for POKE STALKS, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Scrape the stalks and lay in cold water for an hour.
- Tie loosely together with a piece of soft twine, put over the fire with enough salted water to cover them, and boil until tender.
- Drain, sprinkle lightly with salt and pepper and lay upon a platter on slices of buttered toast.
Historical transcription
Source method
- 1
Cut as you would asparagus, when they are but a few inches high. They are then tender and succulent, and are thought by some imaginative vegetarians to resemble the “aristocrat” in flavor.
- 2
They are undeniably wholesome—also inexpensive.
- 3
Scrape the stalks and lay in cold water for an hour. Tie loosely together with a piece of soft twine, put over the fire with enough salted water to cover them, and boil until tender. Drain, sprinkle lightly with salt and pepper and lay upon a platter on slices of buttered toast. Pour white sauce over all.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.