Salsify (Boiled)
From The white ribbon cook book, 1894
Serves 2
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 white ribbon cook book (1894) by Kathryn Armstrong, page 52. The excerpt below is the record exactly as published.
Salsify (Boiled) — Scrape the roots, cut them in short lengths, and throw them into vinegar and Vegetables. Ill water as they are being done. Boil them till tender in salted water, drain them, toss them into a saucepan with a piece of butter, a little lemon juice, and some minced parsley, add salt
Cook this with the app: pantry check, scaling, and the assistant.