karadekoolaid
Legendary Member
Boiling the hell out of veg was quite the thing after the 2nd World War it seems. I´ve just dug out a recipe book called "The Cannon Cookery Book" (1949) and it recommends the following times:
Asparagus: 20-30 minutes. Broad Beans: 30-45 minutes. Runner beans: 25 minutes. Brussels Sprouts: 15-20 minutes. Cabbage: 20-30 minutes. Carrots: 30-50 minutes. Cauliflower: 30 minutes.Celery: 20-30 minutes. Leeks: 20-30 minutes. Whole onions: 45-50 minutes. Green peas: 20-30 minutes. Spinach: 15 minutes.
Another thing which is fading in time, fortunately, is the post-war predilection for disgusting stodgy steamed puddings. I applaud the entire planet for casting these foul concoctions to the depths of oblivion. Suet pudding, Date pudding, Jam Roly-Poly, Spotted Dick, Plum Pudding (served with lumpy custard): a collective abomination of the culinary arts.
Asparagus: 20-30 minutes. Broad Beans: 30-45 minutes. Runner beans: 25 minutes. Brussels Sprouts: 15-20 minutes. Cabbage: 20-30 minutes. Carrots: 30-50 minutes. Cauliflower: 30 minutes.Celery: 20-30 minutes. Leeks: 20-30 minutes. Whole onions: 45-50 minutes. Green peas: 20-30 minutes. Spinach: 15 minutes.
Another thing which is fading in time, fortunately, is the post-war predilection for disgusting stodgy steamed puddings. I applaud the entire planet for casting these foul concoctions to the depths of oblivion. Suet pudding, Date pudding, Jam Roly-Poly, Spotted Dick, Plum Pudding (served with lumpy custard): a collective abomination of the culinary arts.