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Sea Kale, Stewed
From Cassell's dictionary of cookery, 1892
Serves 4
White sauce or poivrade sauce may be served instead of brown sauce. Time to boil: twenty minutes or more, according to condition.
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
Nutrition per serving
26Calories
1 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories26 kcal
Protein0.9 g
Carbohydrates4.3 g
Fiber0.4 g
Sugars0.1 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.2 mg
Sodium311 mg
Potassium42 mg
Calcium49 mg
Iron0.2 mg
Magnesium9.4 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A16 mcg
Vitamin E0 mg
Vitamin K24 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.6 mcg
Choline0.2 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1747. The excerpt below is the record exactly as published.
Sea Kale, Stewed. — Wash the sea kale, and tie it in bundles. Boil it in salted water for a quarter of an hour, then drain it, and put it into a saucepan with as much bro\vn gravy as wiU cover it. Stew gently till tender. . Lay it in a hot dish, stir a little lemon-juice
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