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To Boil Vegetables Green

Boiled green vegetables cooked quickly in salted water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Boil Vegetables Green

Ingredients

Directions

Prepare

  1. Clean the vegetables thoroughly and wash them.

  2. Bring a large pot of water to a boil.

Cook

  1. Add the vegetables to the boiling water and boil them quickly without covering the pot.

  2. Watch the vegetables; they are done when they begin to sink.

  3. Remove them immediately to preserve their color.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Vegetables of choice
Are the main food cooked; their texture softens and color sets during brief boiling.
Salt of wormwood
Optional; used with hard water to help vegetables keep their bright green color.

The step that matters

Removing the vegetables immediately. Green vegetables turn olive-brown when overcooked, because heat breaks down chlorophyll. Pulling them out as soon as they are done keeps the color bright and the texture crisp.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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