Salsify, Stewed

Ingredients

• two roots of salsify
• a little salt
• a gill of sweet cream

Method

1. 1

   Wash and scrape salsify, cut into bits, soak in cold water.

2. 2

   Stew in salted water until tender.

3. 3

   Drain, add butter, pepper, and cream.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 487. The excerpt below is the record exactly as published.

two roots of salsify, rub them with lemon, and throw them into cold water till wanted. Boil the roots till perfectly tender in lightly salted water. Drain them, cut them into small pieces, stir them into half a pint of melted butter, simmer a few minutes, and serve. Time, one hour and a quarter. Salsify, Stewed. — Wash the roots and scrape off their skins, throwing them, as you do so, into cold water, for exposure to the air causes them to immediately turn dark. Then cut transversely into little bits, throw into fresh water, add a little salt, and stew in a covered vessel until tender. Pour off the water, add a small lump of butter, a little pepper, and a gill of sweet cream

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