vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pried Herbs
From The encyclopaedia of practical cookery, 1892
Serves 4
This dish combines various herbs and can be served as a side.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 95. The excerpt below is the record exactly as published.
Pried Herbs. — Wash in plenty of water a large bunch of spinach, with about one-third its quantity of parsley picked from the stalks. Chop the parsley, also 1 handful of green onions, and mix all together with the spinaoh. Put loz. of butter in a stewpan, and when it has melted put in the Herb mixture, and season with salt
Cook this with the app: pantry check, scaling, and the assistant.