vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Greens (a la Creme)
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for five or six 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 655. The excerpt below is the record exactly as published.
Greens (a la Creme). — Wash and boil two young cabbages in the usual way; presa them between two plates to drain the water from them. Roll a lump of butter the size of an egg in some flour ; stir it over the fire with a wooden spoon till it is quite smooth, but not in the least coloured. Add, gradually, a quarter of a pint of cream, a tea-spoonful of salt, half a tea-spoonful of pepper, and the eighth of a nutmeg grated
Cook this with the app: pantry check, scaling, and the assistant.