Greens, Savoys, and Cabbages

The handbook of household management ... · Tegetmeier, W. B. · 1894
Source
The handbook of household management and cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
for boiling
Instructions (5)
  1. Boil greens, savoys, and cabbages in plenty of water with a tablespoonful of salt to every half-gallon.
  2. Keep them well stirred down.
  3. If boiled with the lid off, they will want no soda to keep them green, unless the water is very hard.
  4. The time required to cook them depends upon their age.
  5. Split up the stalk so that it gets done as soon as the green part.
Original Text
Greens, Savoys, and Cabbages must be boiled in plenty of water, with a tablespoonful of salt to every half-gallon. They must be kept well stirred down, and if boiled with the lid off will want no soda to keep them green, unless the water is very hard. The time required to cook them depends upon their age. The stalk should be split up, so that it gets done as soon as the green part.
Notes
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