Salsify with Cheese
From How to cook vegetables, 1911
A rich and cheesy dish.
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 with Cheese. The salsify being cooked and drained, place a layer of it in a shallow dish, sprinkle with grated cheese, half Gruyere, and half Parmesan, then a layer of Bechamel sauce, again a layer of salsify, then more cheese and sauce, and sprinkle with breadcrumbs
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