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Stewed Salsify or Oyster-plant
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
This dish has much the taste of stewed oysters.
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 The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 38. The excerpt below is the record exactly as published.
Stewed Salsify or Oyster=plant. — Scrape the roots and place in cold water, to prevent discoloration. Cut in inch-long pieces. Cover with hot water in a sauce- pan and boil tender. Then pour off most of the water, and add a cup of milk. Bring this to a boil, stew ten minutes, put in a large lump of butter, cut and rolled in flour ; season to taste
Cook this with the app: pantry check, scaling, and the assistant.