The Grocer’s Encyclopedia

Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

SORREL

a vegetable used both for salads and as "greens." For the latter, it is especially good mixed with spinach. The leaves contain an important percentage of binoxolate of potash and have a pleasant acid taste. A decoction of them is sometimes employed as a febrifuge. The best known type is the Broad-leafed French, or Belleville. See also ROSELLE.

added by the pass

Recipes that use sorrel

18 dishes across the Historical Foodie library call for sorrel.

The Epicurean · 14

No. 1256 Shad, with Sorrel Puree and Sorrel Leaves Alose a la Puree d'Oseille et aux Feuilles d'Oseille
No. 1288 Sturgeon Fricandeau, with Sorrel or with Green Peas Fricandeau d'Esturgeon a l'oseille ou aux Petits Pois
No. 1521 Kernel of Veal with Thickened Gravy Noix de Veau au jus lie
No. 253 Cream Chiffonnade with Cruste or of Leeks with Quenelles Creme Chiffonnade aux Croutes ou de Poireaux aux Quenelles
No. 262 Cream of Sorrel with Stuffed Eggs Creme d'oseille aux Œufs Farcis
No. 2818 Sorrel with Gravy Oseille au Jus
No. 2892 Green Omelet with Fine Herbs, Spinach, or with Sorrel Crusts Omelette Verte aux Fines Herbes aux Croutes d'Epinards ou d'Oseille
No. 2951 Soft Eggs with Puree of Sorrel Œufs Mollets a la Puree d'Oseille
No. 307 Fermiere Style Soup Potage a la Fermiere
No. 318 Julienne Soup Faubonne and Mogul Potage a la Julienne Faubonne et Mogol
No. 326 Montorgueil Soup Potage a la Montorgueil
No. 347 Sorrel, Sorrel with Herbs, and Sorrel Flemish Style Oseille, Oseille aux Herbes et Oseille a la Flamande
No. 372 Herb Broth Bouillon aux Herbes
No. 728 Puree of Sorrel Puree d'Oseille

365 Dishes of All Nations · 1

Polish Stewed Chicken Polish

Cooking in Old Créole Days · 3