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Endive, To Cook
From Recipes for the million, 1891
Serves 4
Should not be too strongly seasoned.
Presented as published in 1891. 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
56Calories
2 gProtein
12 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories56 kcal
Protein2.4 g
Carbohydrates12 g
Fiber5 g
Sugars7.1 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0.2 mg
Sodium96 mg
Potassium530 mg
Calcium125 mg
Iron1.2 mg
Magnesium38 mg
Phosphorus61 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A358 mcg
Vitamin E2.8 mg
Vitamin K373 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate138 mcg
Choline16 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 65. The excerpt below is the record exactly as published.
ENDIVE, To Cook. — Wash and clean the heads and search in the heart for worms ; remove all the green part of the leaves, wash the vegetables again in two or three waters, and blanch them to take off the bitter taste. Then throw them into cold water for ten minutes, after which squeeze them dry and chop them very fine. Put them into a saucepan, pour upon them enough veal gravy to cover them, add a little salt and a small piece of sugar
Cook this with the app: pantry check, scaling, and the assistant.