Fried Salsify, or Oyster-Plant
From The century cook book, 1894
Serves 4
Serve in parallel groups on a folded napkin.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 124. The excerpt below is the record exactly as published.
Fried Salsify, or Oyster- Plant. Although a very common vegetable, yet it is to be served at every family dinner. Previous to frying the salsify, they must be scraped and boiled in white stock. When drained and cooled, they are cut to equal lengths (about 2 inches), placed in a dish, and left to macerate ; that is, seasoned with salt and pepper, moistened with oil and lemon juice. A few minutes previous to serving, the salsifies are drained, slightly floured, dipped into a light frying paste, and immediately plunged into very hot fat
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