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Creamed Endive
From The Pattern cook-book, 1890
Serves 2
Presented as published in 1890. 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
17Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein0.6 g
Carbohydrates3.6 g
Fiber0.5 g
Sugars0.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.7 mg
Potassium58 mg
Calcium13 mg
Iron0.3 mg
Magnesium4.8 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A36 mcg
Vitamin E0.3 mg
Vitamin K37 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate20 mcg
Choline1.6 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 120. The excerpt below is the record exactly as published.
CREAMED ENDIVE. Wash the endive carefully, and pick off the outer green leaves, leaving only the white part. Boil until tender, drain well, return it to the kettle, and nearly cover with milk. When the milk boils, thicken it with a little flour stirred to a paste with a small quantity of cold milk, season with butter, salt and pepper
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