vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Endive, Creamed
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
28Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories28 kcal
Protein1 g
Carbohydrates5.4 g
Fiber0.3 g
Sugars0.3 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.8 mg
Sodium5.3 mg
Potassium44 mg
Calcium15 mg
Iron0.4 mg
Magnesium4.3 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C1.5 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K19 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate17 mcg
Choline1.9 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 272. The excerpt below is the record exactly as published.
ENDIVE, CREAMED — 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 it 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
Cook this with the app: pantry check, scaling, and the assistant.