Stewed Endive

Ingredients

• 6 heads of endive
• 1 pint of broth
• add a little salt
• a lump of sugar
• 1 tablespoon of lemon juice
• a thickening of butter and flour

Method

1. 1

   Wash and free the endive from insects, remove the green part of the leaves, and put it into boiling water slightly salted.

2. 2

   Let it remain for 10 minutes; then take it out, drain until there is no water remaining, and chop it very fine.

3. 3

   Put it into a stew-pan with broth; add salt and sugar, and boil until the endive is perfectly tender.

4. 4

   Add a thickening of butter and flour, and lemon juice; let the sauce boil up, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 177. The excerpt below is the record exactly as published.

STEWED ENDIVE — Wash and free 6 heads of endive thor- oughly from insects, remove the green part of the leaves, and put it into boiling water slightly salted. Let it remain for 10 minutes; then take it out, drain until there is no water remaining, and chop it very fine. Put it into a stew-pan with 1 pint of broth; add a little salt and a lump of sugar, and boil until the endive is perfectly tender. When done, it may be ascer- tained by squeezing a piece between the thumb and finger, add a thickening of butter and flour, and 1 tablespoon of lemon juice

Cook this with the app: pantry check, scaling, and the assistant.