Sea Kale
From The art of living in Australia, 1893
Highly regarded in England, it should be cultivated more widely.
Presented as published in 1893. 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 art of living in Australia (1893) by Philip E. Muskett, page 87. The excerpt below is the record exactly as published.
Sea kale is one of those vegetables which are brought to perfection in England, so much so that Careme, that mighty chef, when he came across them in London went into ecstasies. He described them as resembling branches of celery, which should be served like asparagus, with butter
Cook this with the app: pantry check, scaling, and the assistant.