Salsifis Frits
From The profession of cookery, from a French point of view, 1894
Or they may be boiled, drained, then covered with white sauce.
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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 72. The excerpt below is the record exactly as published.
Salsifis Frits. Boil the salsifys in water with vinegar and salt till quite tender. Drain and dip them in batter as prepared for apple fritters, then cover with bread raspings, drop into boiling fat, and cook for five minutes
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