Kohl-Rabi a la Creme
From The Fredericksburg home kitchen cook book, 1921
The leaves can be boiled and served as spinach.
Presented as published in 1921. 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 Fredericksburg home kitchen cook book (1921), page 16. The excerpt below is the record exactly as published.
Kohl-Rabi a la Creme. Peel and quarter and then cut them in thin slices and boil in slightly salted water. Dissolve an ounce of butter, add to it a little flour, salt, nutmeg and white pepper to taste. Beat the yolk of one egg, add to it half a pint of milk
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