Kohl-Rabi
From The "Queen" cookery books: Vegetables, 1902
Kohl-Rabi is best when cut young.
Presented as published in 1902. 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 "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 34. The excerpt below is the record exactly as published.
Kohl-Rabi {Chou-rave). Tliis vegetable, also known as the turnip-rooted cabbage, is excellent, though little used. It should be cut young, when it is like, but more delicate than, the turnip. It may be cooked like a turnip, or is particularly good cut into balls, cones, or small egg-shapes, three-parts boiled in acidulated salted water, and finished off in butter, being served at once with a dust of salt and freshly- ground black pepper. It is also good if mashed like turnip, mixed with a little flour
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