nut-free
Cream of Salsify
From The Rural cook book, 1907
Serves 6
Serve hot.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- two bunches of salsify
- two tablespoons of flour
- two of butter
- one-half saltspoonful white pepper
- three cups milk
- one cup water
Method
Wash, scrape, and cut salsify, boil until tender, mash, and press through a colander.
Prepare a cream with flour and butter, stir into boiling milk and water, add salsify, boil, and serve immediately.
As published
This recipe was extracted from The Rural cook book (1907), page 3. The excerpt below is the record exactly as published.
Cream of Salsify.— Take two buijches of salsify, wash, scrape and cut in small pieces and boil until tender. While hot mash and press through a colander. Have ready a cream made of two tablespoons of flour and two of butter melted together, seasoned with one-half saltspoonful white pepper and stirred into three cups milk and one cup water
Cook this with the app: pantry check, scaling, and the assistant.