Salsify or Mock Oysters

Ingredients

• for every cupful of salsify
• a tablespoonful of butter
• an egg and a half
• moisten with a little milk
• dredge with flour

Method

1. 1

   Scrape the roots thoroughly and lay in cold water for 10-15 minutes.

2. 2

   Boil whole until tender; drain and mash to a smooth paste, picking out all the fibers.

3. 3

   Moisten with milk, add butter and eggs, beat light.

4. 4

   Make into round cakes, dredge with flour, and fry brown.

5. 5

   Serve au gratin in a fire-proof dish or scallop shells.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 132. The excerpt below is the record exactly as published.

Salsify or Mock Oysters. (American Recipe.) Scrape the roots thoroughly, and lay in cold water ten or fifteen minutes. Boil whole until tender ; drain, and when cold mash with a wooden spoon to a smooth paste, picking out all the fibres. Moisten with a little milk ; add a tablespoonful of butter, and an ^^% and a half for every cupful of salsify. Beat the eggs light. Make into round cakes, dredge with flour

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