Stewed Vegetable Oyster No. 1
From Science of food & cookery, 1921
Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 96. The excerpt below is the record exactly as published.
STEWED VEGETABLE OYSTER No. 1 Wash salsify, scrape with a knife, and drop immediately into water to keep it from turning a dark color. Slice, or cut into any desired shape. Put into a saucepan with hot water barely to cover, salt to taste, and let boil gently until it is thoroughly done and the liquid is mostly evaporated. Season with a little vegetable butter or rich cream
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