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Kale, Sea, Stewed in Gravy
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five 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
Nutrition per serving
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (25 nutrients)
Calories2.2 kcal
Protein0.2 g
Carbohydrates0.3 g
Fiber0.3 g
Sugars0.1 g
Total Fat0.1 g
Sodium3.3 mg
Potassium22 mg
Calcium16 mg
Iron0.1 mg
Magnesium2 mg
Phosphorus3.4 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin C5.8 mg
Vitamin A15 mcg
Vitamin E0 mg
Vitamin K24 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.9 mcg
Water5.6 g
Estimated from matched ingredients across 4 servings.
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.
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 or white sauce. Time, about a quarter of an hour ; but it may be boiled a few minutes longer, if liked weU. done. Probable cost, lOd. per basket. Sufficient, four or five heads for each person. Kale, Sea, Stewed in Gravy.— Wash and trim the kale, and tie it in small bunches. Put it in boiling salt and water, and let it boil softly for six or eight minutes ; then take it out, drain it, and put it into a saucepan, with as much good brown gravy
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