pescatariannut-freeegg-freesoy-freefish-free
Salsify, Stewed
From Cassell's dictionary of cookery, 1892
Serves 1
Time to prepare is one hour.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1693. The excerpt below is the record exactly as published.
Salsify, Stewed. — Scrape and wash the roots, and cut them into round slices. Boil them in as much water as will barely cover them, and when they are tender lift them out with a slice, and pour away all but a quarter of a pint of the liquor. Thicken this with flour and butter, stir half a cupful of cream
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