|
|
 Early references are not to the modern Chinese Endive, but the indigenous wild chicory (Evelyn 1699, etc).  Original Receipt in Evelyn 1699;25. Endive, Endivium, Intubum sativum; the largest, whitest, and tenderest Leaves best boil'd, and less crude. It is naturally Cold, profitable for hot stomachs; Incisive and opening Obstructions of the Liver: The curled is more delicate, being eaten alone, or in Composition, with the usual Intinctus: It is also excellent being boil'd; the middle part of the Blanch'd-stalk separated, eats firm, and the ampler Leaves by many perferr'd before Lettuce. see succory.  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |