Boiled Borecole or Kale
A historical recipe from Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs, by Anonymous (1919).
A historical recipe
Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs, by Anonymous (1919). Project Gutenberg eBook #19775.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Vaughan's Vegetable Cook Book (4th edition) How to Cook and Use Rarer Vegetables and Herbs, by Anonymous (1919). Digitised by Project Gutenberg, eBook #19775 (https://www.gutenberg.org/ebooks/19775). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a half peck of kale
- a tablespoonful of butter
- a half teacupful of the water
- a half cup of milk
Method
- Use a half peck of kale.
- Strip the leaves from the stems and choose the crisp and curly ones for use, wash through two waters and drain.
- Boil in salted water twenty minutes, then pour into a colander and let cold water run over it, drain and chop fine.
- Brown a small onion in a tablespoonful of butter, and add the kale, seasoning with salt and pepper, add a half teacupful of the water in which the kale was boiled, and let all simmer together for twenty minutes.
- Just before taking from the stove add a half cup of milk or cream, thickening with a little flour.
- Let boil a moment and serve.