Salsify Fritters

Ingredients

• salsify
• 2 eggs
• 1 tablespoon of flour
• pepper and salt

Method

1. 1

   Boil salsify, scrape and mash into a batter.

2. 2

   Add eggs, seasoning, and thicken with flour.

3. 3

   Fry in hot lard.

Nutrition per serving

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 42. The excerpt below is the record exactly as published.

SALSIFY FRITTERS Boil the salsify and then scrape it and mash into a batter. Add 2 eggs, pepper, and salt, and thick- en with 1 tablespoon of flour. Fry in hot lard. 147 THE BLUE GRASS COOK BOOK SPINACH Wash through several waters, and put in boiling water with a small piece of pork. Boil quickly, and when done season with butter, salt, and pepper, and serve with poached eggs. CREAMED SPINACH Put in boiling water and boil till tender. Drain and chop fine and season highly with butter, salt, and pepper. Serve on toast. SUCCOTASH Take ^ gallon of beans, string them carefully, and break into short pieces. Add ^ pound bacon and cover with water. Put in a kettle and boil for 2f hours, or till nearly dry, when add the corn cut from 6 cobs. Season with salt, pepper, 1 cup of cream, 1 tablespoon flour, and let it boil ^ hour. BAKED TOMATOES Peel the tomatoes and make a hole in the centre of each and fill with bread-criunbs, salt, pepper, butter, and a little sugar. Put in dish and bake 2 hours. 148 VEGETABLES FRIED GREEN TOMATOES Slice green tomatoes and lay them in salt water. Drain and sprinkle with sugar. Roll in corn meal and fry in hot lard. Salt and pepper to taste. FRIED TOMATOES ♦ Mrs. Henry C. BucJcner Cut fresh tomatoes in thick slices. Fry ^ hour in little butter and take out of frying-pan. Stir into what is left in frying-pan 1 teaspoon of flour moistened in milk. Add a little milk. When con- sistency of cream sauce, pour over tomatoes. SCALLOPED TOMATOES Peel and shce the tomatoes. Grate bread-crumbs on them and season highly with sugar, butter, cayenne pepper, and salt. Alternate the layers of tomatoes and bread-crumbs and bake in a dish for 2 hours. 149 Salads CAULIFLOWER SALAD Cook the cauliflower in boiling water till tender. Drop in cold water. Pull it apart and dry with a cloth. Serve with mayonnaise or French dressing. CELERY SALAD Cut crisp celery into short lengths and put on ice. When ready to serve, mix through it either mayonnaise or French dressing made of 2 table- spoons olive oil and 1 of vinegar, and salt and pep- per to taste. CHICKEN SALAD (No. 1) Take young chickens and boil till tender. Re- move them, and when cool cut into 1 inch pieces. To 1 pint of meat add f pint of celery. Season highly with pepper and salt

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