vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
German Mode of Cooking Watercress
From The encyclopædia of practical cookery, 1890
Serves 4
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
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 575. The excerpt below is the record exactly as published.
German Mode of cooking1 Watercress. — Wash some Water- cress and chop it slightly ; put 2oz. of butter in a stewpan with 2 table-spoonfuls of flour, and stir over the fire until well browned, then pour in gradually f pint of water, and continue stirring over the fire until boiling; season the sauce with pepper, salt, a small quantity of grated nutmeg, and sufficient lemon-juice or vinegar
Cook this with the app: pantry check, scaling, and the assistant.