vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Endive, Stewed
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for three or four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 505. The excerpt below is the record exactly as published.
Endive, Stewed.— Strip off the outer green leaves from half a dozen heads of endive. tFse salted water plentifully to dislodge the insects ; soak the heads in it, then di-ain, and boil them for fifteen miruites in water salted slightly. Have ready a stewpan with an oimce of butter, and when the endive has been squeezed dry and the butter melted, put it into the pan, and add a salt-spoonful of salt, pepper, and a gill of cream
Cook this with the app: pantry check, scaling, and the assistant.