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
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