Milkweed

Ingredients

• The young shoots of the Milkweed
• cold water
• a plain salad dressing or a melted-butter sauce

Method

1. 1

   Gather and wash Milkweed shoots.

2. 2

   Break off leaves if preferred.

3. 3

   Tie shoots into bunches and boil in salted water for 20 minutes.

4. 4

   Drain and serve with dressing or sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 534. The excerpt below is the record exactly as published.

MILKWEED. — A term applied to plants of the genera. A sclepias and Acerates. Their steins abound in a warm-tasting sweet milky juice, which makes them a favourite for salads in America, where they grow wild. The following is a good receipt : The young shoots of the Milkweed should be gathered and thoroughly washed in cold water. Break off the few leaves that have appeared (or if preferred they may be cooked with the shoots), tie the shoots into small bunches, and boil for twenty minutes in slightly salteel water. When cooked, drain the Milkweed, and put it on a dish. Serve with a plain salad dressing or a melted-butter sauce

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