Name: Chard--Swiss
Ingredients: two distinct dishes from the same plant at one time

Chard--Swiss

Ingredients

two distinct dishes from the same plant at one time

Directions

Swiss Chard or Spinach Beet, affords two distinct dishes from the same plant at one time. Strip the leafy part of the foliage from the stalk and cook as greens. Cook and serve the stalks the same as asparagus. The leaves and stalks may be cooked together as greens.
Young shoots of poke or scoke are sometimes served as “French Chard.”

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.