Stewed Watercresses

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

twelve bunches of watercresses ↝ Watercress, raw [Vegetables and Vegetable Products]
cullis
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
fried bread ↝ Bread, vegetable [Yeast breads]

Instructions (8)

Pick and wash twelve bunches of watercresses.
Boil them till half done.
Drain and squeeze them dry.
Chop the watercresses.
Put the chopped watercresses into a stewpan.
Add cullis, cream, salt, pepper, and flour to the stewpan.
Stew them gently for ten minutes.
Serve them up with fried bread around.

Original Text

Stewed Watercresses.

Pick and wash twelve bunches of watercresses, boil them till half done, and drain and squeeze them dry; then chop and put them into a stewpan, add to them cullis, cream, salt, pepper, and flour, a little of each. Stew them gently ten minutes, and serve them up with fried bread round.

[150]

Notes

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