Sea Kale in Cream
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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
978Calories
19 gProtein
31 gCarbs
91 gFat
Full nutrition (29 nutrients)
Calories978 kcal
Protein19 g
Carbohydrates31 g
Fiber21 g
Sugars4 g
Total Fat91 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol241 mg
Sodium313 mg
Potassium1967 mg
Calcium1413 mg
Iron8 mg
Magnesium177 mg
Phosphorus409 mg
Zinc2.5 mg
Copper0.3 mg
Manganese4.6 mg
Vitamin C467 mg
Vitamin A1205 mcg
Vitamin E3.3 mg
Vitamin K1956 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)6 mg
Folate310 mcg
Water584 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 13. The excerpt below is the record exactly as published.
Sea Kale in Cream. Boil sea kale in salted water until it is just tender, then drain it and lay in a dish, and VEGETABLES AND VEGETABLE DISHES. 35 cover witli white sauce ; or^, better stilly let tlie kale only be par-boiled^ and fiuisli cooking it in tlie sauce^ stirring a cupful of cream
Cook this with the app: pantry check, scaling, and the assistant.