Kōrero: Cooking

Boiling vegetables, 1902 style

Boiling vegetables, 1902 style

Overcooked vegetables are an unfortunate part of New Zealand's cookery history, although British cookbooks also prescribed long boiling times for vegetables. This 1902 newspaper article would send a shiver down the spine of any self-respecting modern cook, with its suggestion to boil carrots for 45 minutes and cabbage and cauliflower for up to an hour.

Te whakamahi i tēnei tūemi

National Library of New Zealand, Papers Past
Reference: Star, 4 January 1902, p. 3

Permission of the National Library of New Zealand, Te Puna Mātauranga o Aotearoa, must be obtained before any re-use of this image.

Ngā whakaahua me ngā rauemi katoa o tēnei kōrero

Te tuhi tohutoro mō tēnei whārangi:

David Burton, 'Cooking - Cooking methods', Te Ara - the Encyclopedia of New Zealand, http://www.TeAra.govt.nz/mi/document/38534/boiling-vegetables-1902-style (accessed 22 September 2023)

He kōrero nā David Burton, i tāngia i te 5 Sep 2013