Greens, Stewed
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for 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 655. The excerpt below is the record exactly as published.
half a tea-spoonful of pepper, and the eighth of a nutmeg grated. Simmer for ten minutes, and serve poured over the cabbages. Time, from fifteen to twenty minutes to boil the cabbages. GRE ( 282 ) GRO Probable cost, Is. Sd. Sufficient for five or six persons. Greens, Stewed. — Take a bunch of fresh greens, wash in several waters, and cut them into thin shreds. Drain them well, and throw them into plenty of fast-boiling water, salted and skimmed. AVhen they are tender, take them up, press the water from them, and put them into a saucepan, with two table- spoonfuls of good gravy, a tea-spoonful of salt
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Cook this with the app: pantry check, scaling, and the assistant.