Creamed Salsify
From The household cook book, 1902
Serves 4
If milk is used, add a large lump of butter.
Presented as published in 1902. 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
Method
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 192. The excerpt below is the record exactly as published.
CREAMED SALSIFY — Wash it, scrape, cut into slices | inch thick, boil till tender in a sauce-pan; then turn off most of the liquor, add milk or cream, and salt to taste, and boil 5 to 10 minutes longer; thicken the liquor with rice flour or other thickening
Cook this with the app: pantry check, scaling, and the assistant.