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Kale, Sea, Boiled
From Cassell's dictionary of cookery, 1892
Serves 4
Time: about a quarter of an hour.
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, Sea, Boiled. — Let the kale Uc in cold water for half an hour, then wash and trim it, and tie in small bunches; put these into a good quantity of boiling water with some salt in it, and let the kale keep boiling until tender. Lift it out, drain the water from it, and send it to table with melted butter
Cook this with the app: pantry check, scaling, and the assistant.