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Yokal (Sea Kale)
From Banquets of the nations, 1911
Serves 1
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
Nutrition per serving
204Calories
7 gProtein
36 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories204 kcal
Protein7.3 g
Carbohydrates36 g
Fiber2.8 g
Sugars5.5 g
Total Fat3.5 g
Saturated Fat0.9 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol3 mg
Sodium391 mg
Potassium216 mg
Calcium174 mg
Iron2.5 mg
Magnesium27 mg
Phosphorus109 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A85 mcg
Vitamin E0.3 mg
Vitamin K100 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.7 mg
Folate81 mcg
Choline9.6 mg
Caffeine0 mg
Water66 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 248. The excerpt below is the record exactly as published.
Yokal. (Sea Kale.) Clean the sea kale, tie it up in bundles, and put them into a saucepan with some salt in quickly boiling water. When the sea kale is cooked, drain it, place it on a hot dish in which have been put two slices of toast, pour over a thin white sauce or melted butter
Cook this with the app: pantry check, scaling, and the assistant.