Sea Kale Salad
From Fifty dinners, 1895
A simple yet excellent winter salad.
Presented as published in 1895. 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 Fifty dinners (1895) by A. R. Kenney-Herbert, page 72. The excerpt below is the record exactly as published.
half a bundle of seakale, one root of celeriac, and a good handful of barbe de Capucin. Boil the sea- kale carefully, drain, and let it get cold ; ^na^Tlalad ^ small scoop turn as many balls of celeriac as the root will yield ; cook thenr till tender also. Then arrange the seakale in a bowl with the balls of celeriac round it, sprinkle with salt, white pepper, and tarragon vinegar, moisten with a gill of cream
Cook this with the app: pantry check, scaling, and the assistant.