Stewed Salsify
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 16. The excerpt below is the record exactly as published.
Stewed Salsify. — Scrape and cut each root in two and drop into water. Stew in boil- ing water, a little salt, until tender, about one- half hour ; pour off the water, add enough milk to cover the roots ; when it boils, stir in a piece of butter rolled in flour
Cook this with the app: pantry check, scaling, and the assistant.