"Endive" Quotes from Famous Books
 ... Olitorius, L., is a plant belonging to the Tilliacese, which is chopped up and cooked much the same as endive is with us, but which few Europeans can eat with pleasure, owing to the mucilage it contains. Theophrastus says it was celebrated for its bitterness; it was used as food, however, in the Greek ...
— History Of Egypt, Chaldaea, Syria, Babylonia, and Assyria, Volume 1 (of 12) • G. Maspero
... is it true that out of my own little patches at home I have enough, for all domestic purposes, of peas, beans, broccoli, cauliflower, celery, beet-root, onions, carrots, parsnips, turnips, sea-kale, asparagus, French beans, artichokes, vegetable marrow, cucumbers, tomatoes, endive, lettuce, as well as herbs of many kinds, cabbages throughout the year, and potatoes? No vegetables! Had the gentleman told me that England did not suit him because we had nothing but vegetables, I should have ...
— Volume 1 • Anthony Trollope
... of veal, larded with fat bacon, of about three pounds. Braise it one and one-half hours on a moderate fire. Dish with its own gravy. This eats well with spinach, endive, ...
— The Belgian Cookbook • various various
... with wood, the chief of which is the large and dwarf mangrove, the bamboo, and the cabbage tree. The different vegetables met with were scurvy grass, wild celery, spinach, endive, ...
— The Voyage Of Governor Phillip To Botany Bay • Arthur Phillip
... the difference less striking in the mode of cultivation which is purified. Fallows, so common in France, almost universally disappear; and in their place, numerous crops of beans, pease, potatoes, carrots and endive, are to be met with. In the cultivation of these crops manual labour is universally employed; and the mode of cultivation is precisely that which is carried on in garden husbandry. The crops are uniformly laid out in small ...
— Travels in France during the years 1814-1815 • Archibald Alison
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