vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Kale Salad
From The encyclopaedia of practical cookery, 1892
Serves 3
Kale can also be served cold with a bacon-fat salad dressing.
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 178. The excerpt below is the record exactly as published.
a small lump of salt, and boil for twenty minutes, keeping it uncovered. When cooked, drain the Kale in a colander, mix a lump of butter with it, and season with salt and pepper. Turn the Kale on to a hot dish, garnish with quarters of hard-boiled eggs
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