Dinner
Kohlrabi with leaves
Marion Harland’s original method for Kohlrabi with leaves, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- wash thoroughly and throw into cold water.
- Drain both and put them on to boil in separate vessels of salted water.
- When the turnips have cooked for ten minutes, drain and pour over them fresh boiling water, to which a tablespoonful of vinegar has been added.
- Boil for ten minutes longer;
- drain, scrape and slice.
- Dip the slices, one by one, in melted butter and lay about the edge of a hot platter.
- Return to the fire with two tablespoonfuls of butter, pepper and salt to taste.
Historical transcription
Source method
- 1
Remove the outer leaves from the swelled stalk, or turnip; wash thoroughly and throw into cold water. Drain both and put them on to boil in separate vessels of salted water. When the turnips have cooked for ten minutes, drain and pour over them fresh boiling water, to which a tablespoonful of vinegar has been added. Boil for ten minutes longer; drain, scrape and slice. Dip the slices, one by one, in melted butter and lay about the edge of a hot platter. Drain the leaves which have been cooked tender, turn into a chopping-bowl and chop very fine. Return to the fire with two tablespoonfuls of butter, pepper and salt to taste. Beat to a smoking mass, and heap in the center of the heated platter, about the edge of which you have laid the sliced vegetable.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.