vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Puree of Sorrel
From The household gas cookery book, 1900
Serves 4
Accompanies veal cutlets, pork chops, or mutton cutlets.
Presented as published in 1900. 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 household gas cookery book (1900) by Helen Edden, page 74. The excerpt below is the record exactly as published.
Puree of Sorrel to serve with Veal Cutlets, Pork Ghops, Muftcm Cutlets. — W ash and pick over three pounds of sorrel in the same way as you would spinach, and boil it !m half a pint of water until tender; thoroughly drain in a colander. Then chop finely, make 2 ozs. of butter
Cook this with the app: pantry check, scaling, and the assistant.