gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Kale
From The Institute cook book, 1913
Serves 2
Cooking time varies from thirty to fifty minutes.
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 59. The excerpt below is the record exactly as published.
KALE Remove al! the old or tough leaves; wash the kale thoroughly and drain. Put it into boiling water to which has been added salt in the proportion of one half tablespoon to two quarts of water. Boil rapidly, uncovered, imtil the vegetable is tender; pour off the water; chop the kale very fine; return it to the kettle with one tablespoon of butter and two of meat stock
Cook this with the app: pantry check, scaling, and the assistant.