Sea-kale
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 66. The excerpt below is the record exactly as published.
Sea-kale. — Well wash the kale, and tie into small bunches ; put it into boiling water with a little salt, and boil quickly until tender. Take it out, drain, untie the bunches, and serve with melted butter or white sauce
Cook this with the app: pantry check, scaling, and the assistant.