Boiled Seakale
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 85. The excerpt below is the record exactly as published.
Boiled Seakale. Seakale is usually boiled in salted water, and served with a white or Hollandaise sauce ; it is sometimes made into a puree for soups. Wash and trim a basket of seakale. Cut ofl the black part of the root and tie up the stalks in bundles. Put them in a stew-pan containing boiling, salted water, and let boil for about 30 minutes, or until quite tender to the touch. Drain, remove the string, dish on a SEA KALE. 173 thick piece of toasted bread
Cook this with the app: pantry check, scaling, and the assistant.