TEE ENCYCLOPEDIA OF PRACTICAL COOKERY.
803
KOHL-RABI. — This plant is a curious variety of
the cabbage, tbe edible part being the stem, which is
swollen and enlarged to the shape and size of a turnip
Fig. 1009. Kohl-Rabi.
(see Fig. 1009). The name is a combination of Cole
(cabbage) and Rape (turnip). It is not much cultivated,
but can be turned to good account as follows :
Kohl-Rabi Salad. — Select three Kohl-Rabi or turnip-rooted
cabbages, wash them well, put them into a saucepan of boiling
water with a lump of salt, and let them simmer gently for
twenty minutes. When cooked, drain them, remove the outer
layers, and cut the remainder into slices. Cut three boiled
potatoes into slices, also two onions. Put all the ingredients
into a salad-bowl with about 2 table-spoonfuls of finely-
chopped pickle, and pour over them a bacon-salad sauce. If
preferred, mix together some oil and vinegar, the oil pre-
dominating ; season the mixture with salt and pepper✪ Kohl-Rabi Salad, pour
it over the salad in place of the bacon sauce, and serve.
Stewed Kohl-Rabi. — Peel a cabbage turnip in the same way
that turnips are peeled, cut it into quarters, put them in a
saucepan of salted water, and boil until tender. Pick out
all the tender green leaves of the Kohl-Rabi, boil them in
salted water until soft, then drain and chop them ; put the
chopped leaves in a stewpan with a lump of butter, and keep
them hot at the edge of the fire. When the Kohl-Rabi is
Fig. 1010. Stewed Kohl-Rabi.
tender, cut it into small slices. Put 2oz. of butter into a
saucepan with 2 table-spoonfuls of flour, and stir it over the
fire until well mixed, but not browned, then pour in gradually
J pint of milk and continue stirring until boiling. Season
the sauce with salt and a small quantity of grated nutmeg✪ Stewed Kohl-Rabi,
put in the slices of Kohl-Rabi, and boil them up. Arrange
tbe green leaves in a circle on a hot dish, put the Kohl-Rabi
in the centre, and serve. See Fig. 1010.
KOKUM. — The small round acid fruit of this tree
( Garcinia indica ) cut into slices and dried is much used
in Indian cookery. It grows extensively in the forests
of Malabar and other parts of Southern India, and the
kidney-shaped seeds furnish a useful fat called Kokum
butter.
KOLCANNON. — See Colcannon .
KOSHER. — This is a term used in Jewish cookery,
by which it is inferred that the foods marked “ Kosher ”
have undergone special examination, and been stamped with
the Rabbi’s seal. The meaning of the word is “ pure.”
KOUMISS. — A sort of milk-wine made by fermenting
mare’s, camel’s, or other milk. The word itself is of
Mongolian origin, and the Koumiss made by Calmucs and
Tartars forms a very important liquor amongst those
people. It has recently been manufactured in England
for the use of delicate persons, and has been especially
recommended by physicians for the benefit of consump-
tives. The following are receipts for its preparation from
mare’s or other milk :
(1) Fill a strong quart bottle with mare’s, or skimmed cow’s
milk, and mix with it loz. of sugar and 1 teaspoonful of the
best yeast✪ Koumiss (1). Cork the bottle, wire it, and put it in a cool
dark cellar. Shake the Koumiss well every day for five days,
after that time it will be ready for drinking. It may be kept
good, if well corked, for three or four weeks.
Page 199 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
KOHL-RABI. — This plant is a curious variety of the cabbage, the edible part being the stem, which is swollen and enlarged to the shape and size of a turnip
Fig. 1009. Kohl-Rabi.
(see Fig. 1009). The name is a combination of Cole (cabbage) and Rape (turnip). It is not much cultivated, but can be turned to good account as follows :
Kohl-Rabi Salad. — Select three Kohl-Rabi or turnip-rooted cabbages, wash them well, put them into a saucepan of boiling water with a lump of salt, and let them simmer gently for twenty minutes. When cooked, drain them, remove the outer layers, and cut the remainder into slices. Cut three boiled potatoes into slices, also two onions. Put all the ingredients into a salad-bowl with about 2 table-spoonfuls of finely-chopped pickle, and pour over them a bacon-salad sauce. If preferred, mix together some oil and vinegar, the oil predominating ; season the mixture with salt and pepper, pour it over the salad in place of the bacon sauce, and serve.
Stewed Kohl-Rabi. — Peel a cabbage turnip in the same way that turnips are peeled, cut it into quarters, put them in a saucepan of salted water, and boil until tender. Pick out all the tender green leaves of the Kohl-Rabi, boil them in salted water until soft, then drain and chop them ; put the chopped leaves in a stewpan with a lump of butter, and keep them hot at the edge of the fire. When the Kohl-Rabi is
Fig. 1010. Stewed Kohl-Rabi.
tender, cut it into small slices. Put 2oz. of butter into a saucepan with 2 table-spoonfuls of flour, and stir it over the fire until well mixed, but not browned, then pour in gradually J pint of milk and continue stirring until boiling. Season the sauce with salt and a small quantity of grated nutmeg, put in the slices of Kohl-Rabi, and boil them up. Arrange the green leaves in a circle on a hot dish, put the Kohl-Rabi in the centre, and serve. See Fig. 1010.
KOKUM. — The small round acid fruit of this tree ( Garcinia indica ) cut into slices and dried is much used in Indian cookery. It grows extensively in the forests of Malabar and other parts of Southern India, and the kidney-shaped seeds furnish a useful fat called Kokum butter.
KOLCANNON. — See Colcannon .
KOSHER. — This is a term used in Jewish cookery, by which it is inferred that the foods marked “ Kosher ” have undergone special examination, and been stamped with the Rabbi’s seal. The meaning of the word is “ pure.”
KOUMISS. — A sort of milk-wine made by fermenting mare’s, camel’s, or other milk. The word itself is of Mongolian origin, and the Koumiss made by Calmucs and Tartars forms a very important liquor amongst those people. It has recently been manufactured in England for the use of delicate persons, and has been especially recommended by physicians for the benefit of consumptives. The following are receipts for its preparation from mare’s or other milk :
(1) Fill a strong quart bottle with mare’s, or skimmed cow’s milk, and mix with it loz. of sugar and 1 teaspoonful of the best yeast. Cork the bottle, wire it, and put it in a cool dark cellar. Shake the Koumiss well every day for five days, after that time it will be ready for drinking. It may be kept good, if well corked, for three or four weeks.
Records on this page
Kohl-Rabi SaladStewed Kohl-RabiKoumiss (1)