Salsify, Fried and Stewed
From Jane Hamilton's recipes, 1909
Salsify should be boiled immediately after washing and scraping.
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 16. The excerpt below is the record exactly as published.
SALSIFY, FRIED AND STEWED. Scrape the salsify until all the peeling or outer covering is taken off, then boil it in water until it is soft. Take it out of the water, cut it up and wash it. If it is to be stewed, put it on in a skillet with a pint of milk to a quart of salsify, and let it stew about fifteen minutes; season with salt and black pepper, and after taking it off the fire put in a large slice of butter. If the salsify is to be fried, mash it after it is sufficiently boiled, season with salt and pepper, and make it into little cakes. Have a batter of flour, milk, and two eggs
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