Salsify Salad
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 84. The excerpt below is the record exactly as published.
Salsify Salad. When salsify is prepared for cooking as a vegetable, the leaves may be used as a salad. Pick them care- fully, putting aside all yellow leaves, and after washing in plenty of water let them steep in water for 172 HOW TO COOK VEGETABLES. half an hour. Then drain them, and after dressing the salad as usual, add a few slices of pickled beetroot
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