Swiss Chard

Ingredients

• half a peck of Swiss chard
• a large tablespoonful of butter
• half a teaspoonful of salt
• a dash of pepper
• two tablespoonfuls of cream

Method

1. 1

   Wash Swiss chard, cook slowly until juices are drawn out, then boil until tender.

2. 2

   Drain, chop fine, return to fire, and season with butter, salt, and pepper.

3. 3

   Cream may be used instead of butter.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 36. The excerpt below is the record exactly as published.

half a teaspoonful of salt, and a dash or two of paprika. JULY 31ST "That good fellow washed the greens, and peeled the turnips, and broke the plates, and upset iron pots full of cold water on the fire and made himself useful in all sorts of wajrs." — Chakles Dickens ("Cricket on the Hearth")- THE Swiss chard makes a deli- cious summer green, with a more piquant flavor than spinach. Wash carefully, throw into a saucepan with the water still clinging to the leaves ; let it cook slowly till the juices are 133 drawn out, then let it boil until tender. Drain in a colander, chop fine. Return to the fire and season. To half a peck add a large tablespoonful of butter, half a teaspoonf ul of salt, and a dash of pep- per. Two tablespoonfuls of cream

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