Salsify with Milk
From The new practical housekeeping, 1890
Serves 4
For Salsify Soup, add three pints of milk or half milk and water.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 529. The excerpt below is the record exactly as published.
five or six good-sized plants, cook till tender in water enough to cover, then add a pint or more of rich milk mixed wsth one tablespoon flour, season with butter, pepper and salt, let boil up and pour over slices of toasted bread ; or for Salsify Soup, add three pints milk, or half milk and water, season and serve with crackers like oyster soup ; a little codfish added dves more of an ovster flavor. For Salsify Fritters^ scrape, Doil, drain and mash ; add beaten egg, salt, pepper, four tablespoons cream and flour enough to make batter that will drop from end of spoon. Fry as directed in Fritters. When scraping salsify it is well to drop it in cold water in which there is a little vinegar as sal- sify darkens so very quickly by exposure to air. Summer Squash. — Take a tender one, cut in slices, skin and all, dip in water then in flour, or single-bread or dip in batter, and fry in hot lard. These taste like Egg-plant; or tor Squash Patties^ steam till tender, take up and mash to a pulp, let cool a little, sea- son with pepper, salt, butter and add flour until stiff, two eggs and a little sweet milk ; make in little cakes or drop in hot lard and fry brown. Winter Squash, — As shell is often so very hard an easy way is to put a whole squash in a steamer, after washing ofl* outside and let steam half an hour. That softens the shell sufficiently, and it can be cut in strips about the width of two fingers. Place in baking pan, finish as above or rub with a brush dipped in butter and sprinkle with a little salt and sugar. Bake without burning, using greased paper if necesssry, For Squash Cakes, take any cooked squash, mash, and to a pint add one egg, cracker-crumbs till stifl" enough to shape, season with salt
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Cook this with the app: pantry check, scaling, and the assistant.