vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sorrel with Cream
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 336. The excerpt below is the record exactly as published.
Sorrel with Cream. — Pick over and wash several times in cold water Ys p^k of sorrels, chop very fine with 1 head of lettuce ; place the sorrels in a saucepan over the fire, cover and cook about 10 minutes ; add 2 ounces butter, season with 1 teaspoonful salt, Ys even teaspoonful pepper, cook until done ; then mix Y* cupful cream with the yolks of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.