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Braised Endive
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
Nutrition per serving
438Calories
4 gProtein
11 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein4.3 g
Carbohydrates11 g
Fiber9.1 g
Sugars1.6 g
Total Fat44 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.9 g
Omega-30.2 g
Cholesterol116 mg
Sodium108 mg
Potassium965 mg
Calcium240 mg
Iron2.1 mg
Magnesium69 mg
Phosphorus120 mg
Zinc1 mg
Copper0.7 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A1017 mcg
Vitamin E6.4 mg
Vitamin K680 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate251 mcg
Choline39 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 194. The excerpt below is the record exactly as published.
BRAISED ENDIVE VY pound endive V4 cup melted butter Boiling salted water Paprika
Cook this with the app: pantry check, scaling, and the assistant.