Swiss Chard
From Farm and home cook book and housekeeper's assistant, 1907
Serves 3
This dish tastes like oyster soup.
Presented as published in 1907. 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 Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 126. The excerpt below is the record exactly as published.
Swiss Chard When the leaves are large and plenty of stalk or stem, strip the leaves from the stems, and treat the latter as follows: Cut in short pieces and cook with a very little water until the stalks are tender and the water has almost all boiled away. Then pour over as much milk as you want soup, bring to a boil, thicken with a little cornstarch, add 1 or 2 well-beaten eggs, with seasoning to taste
Cook this with the app: pantry check, scaling, and the assistant.