vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Savoy Cabbage
From Banquets of the nations, 1911
Serves 4
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 227. The excerpt below is the record exactly as published.
Stewed Savoy Cabbage. Boil some savoy cabbages in salted water until done. Let them get cold, and then squeeze out the water ; cut in quarters, and take out the stalks. Put them in a saucepan with one piled tablespoonful of butter, a small handful of flour, a little mace, and sufficient thick curds of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.