Salsify (Oyster Plant) Soup (2)

Ingredients

• 1 bunch of salsify
• 1 tablespoon of vinegar
• 1 can evaporated milk
• 1 teaspoon white pepper
• 1 teaspoon paprika
• 2 tablespoons butter

Method

1. 1

   Scrape salsify, slice, and soak in vinegar water.

2. 2

   Cook in boiling salted water until tender.

3. 3

   Stir in evaporated milk, white pepper, and paprika.

4. 4

   Add butter and serve hot.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 6. The excerpt below is the record exactly as published.

X TEASPOON WHITE PEPPER 3 TABLESPOONS VINEGAR 2 TABLESPOONS BUTTER 3 CUPS MILK, SCALDED 2 EGG YOLKS, BEATEN OYSTER CRACKERS Scrape roots, cut in ^-inch slices and drop into 3 cups of cold water, mixed with vinegar and flour to prevent roots from discolor- ing. Let lie 15 minutes; drain, put into enamelled sauce pan, cover with fresh water and cook until soft. Strain and press through a sieve. Add milk and seasonings. Stir while keeping at boiling tem- perature, but do not boil. Add egg yolks, stir until yolks are well incorporated, taking care that they do not curdle. Eat with oyster crackers. SALSIFY (OYSTER PLANT) SOUP (2) Scrape i bunch of salsify, slice and throw slices for a few minutes into water acidulated with a tablespoon of vinegar. Drain and cook in boiling salted water until tender. Stir in i can evaporated milk, add white pepper and i teaspoon paprika

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