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Stewed Endive
From Original White House Cookbook, 1887
Serves 6
Time: Ten minutes to boil, five minutes to simmer.
Presented as published in 1887. 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
Nutrition per serving
160Calories
10 gProtein
31 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories160 kcal
Protein10 g
Carbohydrates31 g
Fiber20 g
Sugars9 g
Total Fat2.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol2.4 mg
Sodium338 mg
Potassium2186 mg
Calcium503 mg
Iron4.7 mg
Magnesium153 mg
Phosphorus257 mg
Zinc2.2 mg
Copper1.5 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C121 mg
Vitamin A1431 mcg
Vitamin E11 mg
Vitamin K1490 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.7 mg
Folate554 mcg
Choline71 mg
Caffeine0 mg
Water535 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 136. The excerpt below is the record exactly as published.
STEWED ENDIVE. Ingredients. — Six heads of endive, salt and water, one pint of broth, thickening of butter and flour, one tablespoonful of lemon juice, a small lump of sugar
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