vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Watercresses
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Serve with sippets of fried bread or Wyvern’s shortbread biscuits.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 257. The excerpt below is the record exactly as published.
Stewed Watercresses are eateu with boiled WATERCRESS 37i chicken, or as a vegetable by themselves. Lay the Watercresses in strong salt and water, pick them carefully, wash them well, and stew them in water for ten minutes. Then drain and chop them, return them to the stewpan with a bit of butter, some pepper and salt, and stew till tender. Just befoi’e serving put in a. little delicate vinegar
Cook this with the app: pantry check, scaling, and the assistant.