vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Herb Fie
From The encyclopaedia of practical cookery, 1892
Serves 6
Dripping can be used instead of butter.
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 96. The excerpt below is the record exactly as published.
Herb Fie. — (1) Boil together lqt. of oatmeal and three small onions, chopped fine. Boil for a few minutes in small equal quantities some lettuce, leeks, spinach, beetroot, and parsley, then drain and chop them ; put them in a saucepan with the groats and onions, add about ilb. of butter and a few thinly- sliced apple
Cook this with the app: pantry check, scaling, and the assistant.