vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Laver
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Best eaten with roast mutton.
Presented as published in 1898. 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
15Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories15 kcal
Protein0.9 g
Carbohydrates4.1 g
Fiber0.2 g
Sugars1.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium6.5 mg
Potassium96 mg
Calcium12 mg
Iron0.3 mg
Magnesium3.3 mg
Phosphorus11 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A33 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate28 mcg
Choline3.9 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 239. The excerpt below is the record exactly as published.
LAVER. Laver is a sea-weed, indigenous in this country, but unknown in France. There are two kinds, each with leaves like broad ribbons. One, Poiphyra vulgaris , is purple, and is thought the best. The other, Diva latissivia, is green. Sir Henry Thompson says that Laver, like Mushrooms, ranks much higher in nutritive value than green vegetables. It is best eaten with roast mutton. Laver is in season from October to March. When gathered fresh from the rocks soak it in two waters, about an hour in each, to get rid of the salt. Then simmer the Laver in hot water till it is quite soft and mucilaginous. Cook it like Spinach with a little stock or butter, and a squeeze of lemon- juice. Serve as hot as possible in a dish over a spirit-lamp, and always help Laver with a little wooden spoon. Such shops as Messrs. Cobbett and Morel, in Pall Mall, supply Laver three times a week during the winter. This Laver has been soaked already, and only needs warming up in stock and moistening with a little butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.