Salsify, or Vegetable Oyster Soup

Ingredients

• One medium-sized bunch of salsify
• one quart milk
• small piece of butter
• salt to taste
• pepper to taste

Method

1. 1

   Scrape and cut salsify into thin slices, put into water to prevent turning black.

2. 2

   Cook in salted water until very tender.

3. 3

   Add milk and butter, season with salt and pepper to taste.

4. 4

   Serve very hot with salted crackers.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 30. The excerpt below is the record exactly as published.

SALSIFY, OR VEGETABLE OYSTER SOUP. Annie Matheson, Glendora, Cal.— One medium-sized bunch of salsify, scraped, cut into thin slices and put into water immediately to prevent turning black. Cook in salted water until very tender. Add one quart milk and small piece of butter; salt and pepper to taste. Seine very hot with salted crackers. NO. 62. SALSIFY CREAM SOUP. Mrs. O. A. Creider, 939 Lemon street, Riverside, Cal.— Take six or seven roots of salsify (oyster plant,) two quarts sweet milk, two large spoonfuls flour, butter size of two walnuts, salt and pepper to taste. Scrape the roots and slice them into cold water (to keep them white,) then cook them one-half hour in water. Stir the flour into the butter until well mixed; add the milk to the cooking salsify when just ready to boil; add the flour and butter; let come to a boil; season. NO. 63. SORREL SOUP ("Soupe a 1'Seille.") Florence S. Le Hardy, Cahuenga, Cal.— Take two bunches sorrel, wash well; put in sauce- pan two tablespoonfuls of olive oil'; when boil- ing, drop sorrel into it, cover; let simmer until quite tender; then, while in pan, chop with silver knife very fine; then add quart and half of boiling water, stir well; add salt, two raw eggs, broken and mixed without beating; drop in, stir all the while; when all comes to a boil, drop in cup of cream, stir briskly; send to table; to be served with browned dice of bread. Most delicious. * 20 COOKING AND OTHER RECIPES. NO. 64. SOUP A LA CANATRICE. Mrs. Frederick Stephens, No. 1504 North Main street, Santa Ana, Gal.— Very beneficial for singers. Ingredients for six persons: Three ounces sago, one-half pint cream, yolks of three eggs, one lump sugar, one bay leaf, and seasoning to taste; two quarts medium stock. Wash sago in boiling water, let it be grad- ually added to the nearly boiling stock, sim- mer for half hour, when it should be well dissolved. Beat up yolks of eggs, add to them boiling cream, stir these quickly in the soup and serve immediately. Do not let soup boil or the eggs will curdle. NO. 65. SOUP STOCK. Mrs. E. A. Pallah, R. F. D. No. 3, Santa Ana. Cal.— Stock for soup is best made for the average home cook from the leg joint of beef, the bones split open, put on to cook in plenty of cold water. When it first comes to boil, carefully skim; let simmer several hours, skim all grease off top and strain. Many various and delicious soups can be made from this stock, by adding vegetables, rice, tomatoes, potatoes, macaroni, vermicelli, pearl barley, flavoring according to taste, with onions, celery, parsley etc. NO. 66. SPANISH SOUP. Mrs. Mary L. Gaty, No. 1721 Bush street— Two large onions, one-half dozen small chile peppers, one can tomatoes, one large turnip, one-half can corn, two carrots; chop vegetables fine, put into one quart of water, boll until almost done; add tomatoes and corn, boil five minutes longer, then add one tablespoon of beef extract; stir until it dissolves; add one teaspoon Worces- tershire sauce and one tablespoon catsup; salt to taste

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