Laver
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Laver is an acquired taste. Instead of butter, a little white sauce may be added, but lemon-juice should never be omitted.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 123. The excerpt below is the record exactly as published.
laver is as follows : — Let it soak | in two fresh waters, boil it till quite tender, add some fresh butter, and squeeze over it some juice of a lemon or small orange
Cook this with the app: pantry check, scaling, and the assistant.