To Boil Vegetables Green

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
For boiling vegetables
Optional addition for hard water
Instructions (4)
  1. After vegetables have been properly prepared and washed, throw them into plenty of boiling water which has been salted and well skimmed.
  2. Keep them uncovered and boiling fast until they are done, taking every precaution against their being smoked.
  3. If the water is very hard, add a small half-teaspoonful of carbonate of soda with the salt for every two quarts to improve the color of the vegetables.
  4. Be careful not to use an undue proportion of soda, as it will injure the vegetables; green peas especially will be quickly reduced to a mash if boiled with too large a quantity.
Original Text
TO BOIL VEGETABLES GREEN. After they have been properly prepared and washed, throw them into plenty of boiling water which has been salted and well skimmed; and keep them uncovered and boiling fast until they are done, taking every precaution against their being smoked. Should the water be very hard, a small half-teaspoonful of carbonate of soda, may be added with the salt, for every two quarts, and will greatly improve the colour of the vegetables; but if used in undue proportion it will injure them; green peas especially will be quickly reduced to a mash if boiled with too large a quantity. Water, 1 gallon; salt, 2 oz.; soda, 1/4 oz.; or carbonate of soda, 1 teaspoonful.
Notes
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