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Sea Kale, Boiled
From Cassell's dictionary of cookery, 1892
Serves 4
Cooking time varies: young and fresh kale takes 20-30 minutes; stale kale may take 40-50 minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1745. The excerpt below is the record exactly as published.
Sea Kale, Boiled. — When fresh and delicately cooked, sea kale resembles and will serve as a substitute for asparagus. Carefully wash and brush the sea kale to remove the sand and grit, cut out the black part of the roots, and tie the shoots in small bundles. Throw these into plenty of boiling water slightly salted, and keep them boiling quickly until tender. Take them up, drain them, imtie the bunches, and serve the kale on toast, with all the heads in one direction, and with plain melted butter or white sauce poured over it
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