Salsify Salad
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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 Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 86. The excerpt below is the record exactly as published.
SALSIFY SALAD. Take two roots of salsify (oyster plant), scrape, holding same under water; slice thin and salt it thoroly. Let stand in salt for half an hour. Shake thoroly for a few minutes ; drain off salt water. Throw the slices thru cold water two or three times quickly. Take cabbage or lettuce, shred very fine and spread upon platter. Over this spread bleached celery, finely cut or split, and on top of that put a layer of the above prepared salsify. Sprinkle with paprika or a little cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.