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Boiled Mangold Leaf-stalks
From The encyclopaedia of practical cookery, 1892
Serves 4
Serve hot.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 458. The excerpt below is the record exactly as published.
Boiled Mangold Leaf-stalks. — Peel and cut the stalks into pieces of an equal length ; put them into a saucepan con- taining boiling water with a lump of salt, and boil until tender. Put 2oz. of butter into a stewpan with 2 table- spoonfuls of flour, stir it over the fire until mixed, but not browned, then pour in gradually about 1 pint of clear broth, and continue stirring until it boils ; season with salt and pejtper and a small quantity of grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.