Kale Brose
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for half a dozen 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 777. The excerpt below is the record exactly as published.
Kale Brose. — Take an ox-hecl. Cleanse it thoroughly, and poiu- over it five pints of water. Bring it to a boil, remove the scum as it rises, and let it simmer gently for four hours, lileanwhile take two large handfuls of greens ; cleanse, and free them from insects, then shred them very finely. Put them into the broth; and when sufficiently cooked, stir half a pint of toasted oatmeal into a little of the fat broth. It should be stii-red with the handle of a spoon, and very quickly, so as not to run into one mass, but to form knots. Add it to the rest, with salt and pepper to taste
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.