Fan Kale

Ingredients

• 1/2 breakfast-cupful of washed pearl barley
• 3oz. of dripping
• a lump of salt
• 3qts. of cold water
• two leeks
• one carrot
• one turnip
• a bunch of Kale
• two scraped and washed carrots

Method

1. 1

   Put washed pearl barley in a saucepan with dripping, a lump of salt, and cold water, and place it over the fire to boil.

2. 2

   Wash, peel, and chop two leeks, one carrot, and one turnip; and wash, dry, and chop a bunch of Kale.

3. 3

   Put the vegetables in with the barley and water, and boil until tender; then put in two scraped and washed carrots, and boil for half-an-hour longer.

4. 4

   When cooked, the mixture should be quite thick; serve it very hot.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 178. The excerpt below is the record exactly as published.

Fan Kale. — Put |- breakfast-cupful of washed pearl barley in a saucepan with 3oz. of dripping, a lump of salt, and 3qts. of cold water, and place it over the fire to boil. Wash, peel, and chop two leeks, one carrot, and one turnip ; and wash, dry, and chop a bunch of Kale. Put the vegetables in with the barley-and-water, and boil until tender ; then put in two scraped and washed carrots

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