Recipes > Vegetables > Water-cress



This contains much sulphur, and is the greatest anti-scorbutic known. Besides being eaten with salt or in salad, it may also be stewed in the following way: Take only the top and the leaves around the stalk; clean and wash it well; throw it in boiling water with a little salt, and when cooked drain it well, so as to extract all the water from it. Put a piece of butter the size of an egg in a stewpan; when melted, put the cress in, sprinkle on it a tablespoonful of flour (for three quarts); stir continually with a spoon, boil ten minutes, then add salt, pepper, a little grated nutmeg, and half a pint of broth; boil ten minutes longer, and serve either alone, or with hard-boiled eggs on it; cut the eggs in two or four pieces.


Print recipe/article only


Hand-Book of Practical Cookery (1884).

comments powered by Disqus