pescatariannut-freeegg-freesoy-freefish-free
Escaloped Salsify
From Temperance cook book, 1887
Serves 1
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 55. The excerpt below is the record exactly as published.
ESCALOPED SALSIFY. Scrape the roots thoroughly, and wash clean in cold water. Cut into rings and boil three minutes; drain, and pour on more hot water, enough to cover them. Boil till tender; season with pepper and salt. Put in a basin a layer of salsify, then a layer of bread or cracker crumbs, some butter, then another of salsify and crumbs, and so alternate till the dish is full; let the last layer be of crumbs, put some butter on top and fill up with rich milk
Cook this with the app: pantry check, scaling, and the assistant.