Laver
From The "Queen" cookery books: Vegetables, 1902
Laver has many local names.
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.
Laver. — This seaweed grows on many parts of the coast, and is particularly good stewed. It is in con- dition in late autumn or winter. Wash it in cold water till thoroughly free from sand, grit, &c., adding a pinch of bicarbonate of soda to the last rinsing water, and letting it steep in water for some hours to remove the bitterness. Now stew it very gently in either rain water or milk till tender, and of the consistency of mucilage, when it may be Served at once ; or can be strained and finished off like spinach ; or when boiled to a dark green colour it may be lightly seasoned with salt, and when cold stored away in closely-covered earthenware pots, when it will keep from fifteen to thirty days in a cool place. It will then only need , re-heating with a pat of butter, a squeeze of lemon juice, and a little white pepper
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