Seakale
From The household gas cookery book, 1900
Serves 4
Cooking time varies based on freshness; about 20 minutes for fresh, up to an hour for stale.
Presented as published in 1900. 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 The household gas cookery book (1900) by Helen Edden, page 67. The excerpt below is the record exactly as published.
Seakale. — An excellent food, some preferring it even to asparagus, to which it is related in point of flavour. In its sensible effects on the human body, it conies nearer to the cabbage tribe than asparagus. It is stated to be a most desirable vegetable for seden- tary persons, being easy to digest, and is therefore well adapted for invalids. Care should be taken to wash and brush the kale free from grit and sand, also cut away any black or dark parts near the roots ; it should then be tied into small bundles. Have ready a large saucepan with plenty of boiling water, to which add a dessert spoon¬ ful of salt to each quart of water, and throw in the sea- kale and let it boil until quite tender. Take out and 122 THE HOUSEHOLD drain them, untie the bundles, and serve the seakale
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.