Seakale
From High-class cookery recipes, 1897
Presented as published in 1897. 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 High-class cookery recipes (1897) by Edith Nicolls Clarke, page 53. The excerpt below is the record exactly as published.
Seakale, Tie the seakale up in small bundles, put it into boiling water with some salt, and boil it for twenty- minutes, till quite tender. Untie the bundles, dish it up on a slice of toast, and hand, separately, melted butter with a few drops of lemon-juice in it. Spinach. Ingredients. Two pounds of Spinacli. Two ounces of Butter. Half a gin of Cream. Pepper and Salt. Pick all the stalks off the spinach, wash it well in several waters, and put it into a stewpan with the drops of water that hang to the leaves ; let it boil till thoroughly tender, then rub it through a wire sieve. Put it back in the stewpan with two ounces of butter, half a gill of cream, and a little pepper and salt; mix well till it is thoroughly hot, then serve with croutons round it. Stewed Celery. Take about six sticks of nice white celery
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Cook this with the app: pantry check, scaling, and the assistant.