Sea Kale, Boiled
From The handy dictionary of cookery, 1890
Sea kale should be cooked soon after cutting and is best kept in a dark place.
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 The handy dictionary of cookery (1890) by Mary A. Everard, page 91. The excerpt below is the record exactly as published.
Sea Kale, Boiled. Carefully wash and brush the sea kale to remove any sand and grit ; cut out any black parts from the roots. Tie - up the shoots in small bundles, and put them into boiling water slightly salted. Boil them quickly until soft. Take them up, drain them, untie the bundles, and serve the kale on toast, with the following sauce poured over it : — Put into a basin the yolks of two eggs, a tablelspoonful of hot milk, and one ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.