Seakale with White Sauce
From Soyer's standard cookery, 1912
Serves 4
Seakale is sometimes boiled in milk, which should afterwards be used for the sauce.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 102. The excerpt below is the record exactly as published.
Seakale with White Sauce. Tie it in bundles, and put into boiling salted water with a little butter
Cook this with the app: pantry check, scaling, and the assistant.