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Salsify (a la Creme)
From Cassell's dictionary of cookery, 1892
Serves 4
Time altogether, one hour and a half.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1690. The excerpt below is the record exactly as published.
Salsify (a la Creme). — Boil the roots till tender, or take the remnants of dressed salsify, and divide them into inch lengths. Dissolve a slice of butter in a saucepan, and work into this as much flour as it will take. When the paste is quite smooth, and before it is at aU coloured, moisten with milk or cream, season with salt and cayenne, and stir it over the fire till it coats the spoon. Put in the slices of salsify, let them get hot, and dish in a pjTamid form on a hot dish. Add a spoonful of lemon-juice
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