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Sea Kale
From Consult me, 1902
Serves 2
It can scarcely be boiled too much.
Presented as published in 1902. 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
Nutrition per serving
37Calories
2 gProtein
6 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein1.5 g
Carbohydrates5.8 g
Fiber0.8 g
Sugars1.2 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol1.6 mg
Sodium57 mg
Potassium73 mg
Calcium57 mg
Iron0.5 mg
Magnesium7.8 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C12 mg
Vitamin A34 mcg
Vitamin E0.1 mg
Vitamin K49 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate17 mcg
Choline3.6 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 447. The excerpt below is the record exactly as published.
SEA KALE. — Trim and wash It, and tie it in bundles. Boil it well in equal parts of milk and water. It can scarcely be boiled too much. Drain, and serve on toast
Cook this with the app: pantry check, scaling, and the assistant.