Braised Endive
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
Nutrition per serving
630Calories
46 gProtein
111 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories630 kcal
Protein46 g
Carbohydrates111 g
Fiber80 g
Sugars21 g
Total Fat12 g
Saturated Fat3 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat3.6 g
Cholesterol14 mg
Sodium1577 mg
Potassium8897 mg
Calcium2014 mg
Iron19 mg
Magnesium619 mg
Phosphorus1068 mg
Zinc9.1 mg
Copper6.2 mg
Manganese8.6 mg
Vitamin D0 mcg
Vitamin C481 mg
Vitamin A5725 mcg
Vitamin E45 mg
Vitamin K5961 mcg
Vitamin B62.4 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)2.4 mg
Niacin (B3)17 mg
Folate2224 mcg
Choline300 mg
Caffeine0 mg
Water2276 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 49. The excerpt below is the record exactly as published.
Braised Endive. Trim and wash about 4 large heads of endive, blanch them in slightly salted water, and drain them on a sieve. Cut each head in 2 or 3 portions, 4-in. lengths, tie up each with thin twine. Range them in a well-buttered saute-pan, season with salt, pepper, and nutmeg, and moisten with I pint of rich stock. Cut a few thinly-cut slices of streaky bacon
Cook this with the app: pantry check, scaling, and the assistant.