Kale
From Efficiency in home-making and first-aid to good cooking, 1915
Presented as published in 1915. 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 Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 69. The excerpt below is the record exactly as published.
KALE. Look over and wash % peck of long-leaved kale, break- ing out the stalk through the center; put into V/i quarts boiling water with 2 teaspoons salt ; boil from 45 minutes to 1 hour. Drain, pressing the water all out. Add 1 small tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.