Sea Kale, Boiled
From Sea Cookery, 1911
White sauce may be served instead of brown if preferred.
Presented as published in 1911. 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 Sea Cookery (1911) by Richard Bond, page 65. The excerpt below is the record exactly as published.
SEA KALE, BOILED. Wash the sea kale, have ready a pan of boiling salted water, put in the sea kale and simmer for fifteen minutes, drain it. Have ready a pan containing enough good gravy
Cook this with the app: pantry check, scaling, and the assistant.