Sea-kale
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 57. The excerpt below is the record exactly as published.
Sea-kale. — Wash the sea-kale and tie it in bundles, put it in boiling water previously salted and skimmed, and keep it boiling 6 82 VEGETABLES. for a quarter of an hour, or longer if it is large. Drain it on a hot colander and serve on toast. Pour white sauce
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