Cream of Chicory

Name: Cream of Chicory
Ingredients: THREE to FOUR heads of chicory; four ounces of butter; two quarts of stock; four tablespoonfuls of rice; half a gill of cream; one gill of milk; the yolks of two eggs

From A second Dudley book of cookery and other recipes, 1914

Serve with croutons of fried bread.

Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 8. The excerpt below is the record exactly as published.

CREAM OF CHICORY fTlHREE to four heads of chicory, four ounces of butter, two quarts of stock, four table- spoonfuls of rice, half a gill of cream, one gill of milk, the yolks of two eggs

Cook this with the app: pantry check, scaling, and the assistant.