Scorsonera in Scallop Shells
From Fifty dinners, 1895
Avoid spices or commercial sauces to preserve flavor.
Presented as published in 1895. 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 Fifty dinners (1895) by A. R. Kenney-Herbert, page 61. The excerpt below is the record exactly as published.
Scorsonera, the black-skinned salsify, can be got in the winter if you order it beforehand, although it is far less common than the white. Never peel or scrape this variety, wash it well, wipe it, boil, cool, and then peel it. Now shells. bruise it with a silver fork, season, and moisten the pulp with good white sauce ; arrange this 136 FIFTY DINNERS. in buttered scallop shells, dust finely sifted crumbs
Cook this with the app: pantry check, scaling, and the assistant.