Fried Salsify

Ingredients

• Stew the salsify as usual till very tender
• Beat up an egg
• a teacupful of milk
• a little flour
• butter
• seasoning of pepper and salt
• seasoning of pepper and salt

Method

1. 1

   Mash cooked salsify, mix with egg, milk, flour, and seasoning.

2. 2

   Form into cakes and fry in boiling lard after rolling in egg and flour.

Nutrition per serving

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 131. The excerpt below is the record exactly as published.

a teacupful of milk or cream, a tablespoonful of cold butter, and season with pepper and salt. Boil ten minutes longer and dish up hot in a vegetable dish. The corn would be much sweeter if the scraped cobs were boiled flrst in the water that the corn is cooked in. Many like corn cooked in this manner, putting half corn and half toma- toes ; either way is very good. FRIED CORN. Cut the corn off the cob, taking care not to bring off any of the husk with it and to have the grains as separate as possible. Fry in a little butter — just enough to keep it from sticking to the pan ; stir very often. When nicely browned, add salt and pepper and a little rich cream. Do not set it near the stove after the cream is added, as it will be apt to turn. This makes a nice dinner or breakfast dish. 198 VEGETABLES. EOASTED GREEN CORN. Strip off all the husk from green corn and roast it on a gridiron over a bright fire of coals, turning it as one side is done. Or, if a wood fire is used, make a place clean in front of the fire, lay the corn down, turn it when one side is done ; serve with salt and butter. SUCCOTASH. Take a pint of fresh shelled Lima beans, or any large fresh beans, put them in a pot with cold water, rather more than will cover them. Scrape the kernels from twelve ears of young sweet corn; put the cobs in with the beans, boiling from half to three-quarters of an hour. Now take out the cobs and put in the scraped corn; boil again fifteen minutes, then sea- son with salt and pepper to taste, a piece of butter the size of an egg and half a cup of cream. Serve hot. ERIED EGG-PLANT. Take fresh, purple egg-plants of a middling size; cut them in slices a quarter of an inch thick, and soak them for half an hour in cold water, with a teaspoonful of salt in it. Have ready some cracker or bread crumbs and one beaten egg; drain off the water from the slices, lay them on a napkin, dip them in the crumbs and then in the egg, put another coat of crumbs on them and fry them in butter to a light brown. The frying pan must be hot before the slices are put in — they will fry in ten minutes. You may pare them before you put them into the frying pan, .or you may pull off the skins when you take them up. You must not remove them from the water until you are ready to cook them, as the air will turn them black. STUFFED EGG-PLANT. Cut the egg-plant in two; scrape out all the inside and put it in a saucepan with a little minced ham; cover with water and boil until soft; drain off the water; add two tablespoonfuls of grated crumbs, a tablespoon- ful of butter, half a minced onion, salt and pepper; stuff each half of the hull with the mixture; add a small lump of butter to each and bake fifteen minutes. Minced veal or chicken in the place of ham, is equally as good and many prefer it. STRING BEANS. Break off the end that grew to the vine, drawing off at the same time the string upon the edge; repeat the same process from the other end; cut VEGETABLES. 199 them with a sharp knife into pieces half an inch long, and boil them in just enough water to cover them. They usually require one hour’s boiling ; but this depends upon their age and freshness. After they have boiled until tender and the water boiled nearly out, add pepper and salt, a table- spoonful of butter and a half a cup of cream ; if you have not the cream add more butter. Many prefer to drain them before adding the seasoning ; in that case they lose the real goodness of the vegetable. LIMA AND KIDNEY BEANS. These beans should be put into boiling water, a little more than enough to cover them, and boiled till tender — from half an hour to two hours ; serve with butter and salt upon them. These beans are in season from the last of July to the last of Septem- ber. There are several other varieties of beans used as summer vegeta- bles, which are cooked as above. For Baked Beans, see Pork and Beans. CELERY. This is stewed the same as green corn, by boiling, adding cream, butter, salt and pepper. STEWED SALSIFY OR OYSTER-PLANT. Wash the roots and scrape off their skins, throwing them, as you do so, into cold water, for exposure to the air causes them to immediately turn dark. Then cut crosswise into little thin slices ; throw into fresh water, enough to cover; add a little salt and stew in a covered vessel until tender, or about one hour. Pour off a little of the water, add a small lump of butter, a little pepper, and a gill of sweet cream and a teaspoonful of flour stirred to a paste. Boil up and serve hot. Salsify may be simply boiled and melted butter turned over them. FRIED SALSIFY. Stew the salsify as usual till very tender; then with the back of a spoon or a potato jammer mash it very fine. Beat up an egg, add a tea- cupful of milk, a little flour, butter and seasoning of pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.