Salsify

Ingredients

• in salted water — about 1 hour
• butter worked in
• salt to taste

Method

1. 1

   Scrape the roots clean, and keep them covered with cold water containing a little vinegar until time to cook.

2. 2

   Then boil till tender.

3. 3

   After boiling, it can be mashed, salted, butter worked in, and served in a warm vegetable dish.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 191. The excerpt below is the record exactly as published.

SALSIFY OR VEGETABLE OYSTER. Scrape the roots clean, and keexD them covered with cold water containing a little vinegar, until time to cook, as exposure to the air will blacken them. Then boil till tender, in salted water — about 1 hour. After boiling thus, it can be mashed, the fibres picked out, salted to taste, butter worked in, and served in a warm vegetable dish. Or, after boiling, they can be drained, sliced, dipped in frit- ter batter, and fried in smoking hot fat; or egg and bread- crumbed, and then fried. Or the slices can be saut6d in a frying-pan, with butter or salt pork fat. CREAMED SALSIFY — Wash it, scrape, cut into slices | inch thick, boil till tender in a sauce-pan; then turn off most of the liquor, add milk or cream, and salt to taste

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