Recipes > Vegetables > Cress



Water cress has a pleasant and highly pungent flavor that makes it valuable as a salad or garniture. Tear water cress apart with the fingers and put them loosely in a bowl to clean; use cold water; break off the roots, do not use a knife; dress with salt, vinegar, and a little powdered sugar. Some send them to the table without any dressing and eat them with a little salt.


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Vaughan's Vegetable Cook Book (1919).

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