vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Endive
From Banquets of the nations, 1911
Serves 4
May be eaten as a separate dish.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 208. The excerpt below is the record exactly as published.
Stewed Endive. Clean and pick over two heads of endive, and blanch by first putting them into hot water and then into cold ; chop them finely, put them into a stewpan with enough broth to cover, along with a bouquet game, and stew until the endive is done and the broth all boiled away, leaving it quite dry. Add two ounces of butter, a little nutmeg, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.