BOILED TURNIP GREENS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 20 min Total: 20 min
Yield
3.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Wash the greens well in two or three waters, and pick off all the decayed and dead leaves.
  2. Tie them in small bunches, and put them into plenty of boiling water, salted in the above proportion.
  3. Keep them boiling quickly, with the lid of the saucepan uncovered.
  4. When tender, pour them into a colander.
  5. Let them drain, arrange them in a vegetable-dish, remove the string that the greens were tied with, and serve.
Original Text
BOILED TURNIP GREENS. 1169. INGREDIENTS.—To each 1/2 gallon of water, allow 1 heaped tablespoonful of salt; turnip-greens. Mode.—Wash the greens well in two or three waters, and pick off all the decayed and dead leaves; tie them in small bunches, and put them into plenty of boiling water, salted in the above proportion. Keep them boiling quickly, with the lid of the saucepan uncovered, and when tender, pour them into a colander; let them drain, arrange them in a vegetable-dish, remove the string that the greens were tied with, and serve. Time.—15 to 20 minutes. Average cost, 4d. for a dish for 3 persons. Seasonable in March, April, and May. CABBAGE, TURNIP-TOPS, AND GREENS.—All the cabbage tribe, which comprises coleworts, brocoli, cauliflower, sprouts, and turnip-tops, in order to be delicate, should be dressed young, when they have a rapid growth; but, if they have stood the summer, in order to be tender, they should be allowed to have a touch of frost. The cabbage contains much vegetable albumen, and several parts sulphur and nitrate of potass. Cabbage is heavy, and a long time digesting, which has led to a belief that it is very nourishing. It is only fit food for robust and active persons; the sedentary or delicate should carefully avoid it. Cabbage may be prepared in a variety of ways: it serves as a garniture to several recherché dishes,—partridge and cabbage for example. Bacon and cabbage is a very favourite dish; but only a good stomach can digest it.
Notes
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