Name: Milk Stew of Oyster Plant
Ingredients: 1/4 cup heavy cream; 1 tablespn; salt

Milk Stew of Oyster Plant

A stew of sliced oyster plant (salsify) cooked in water, then served in rich milk and finished in a tureen with cream or butter.

From an old cookbook · modernised transcription

Milk Stew of Oyster Plant

Ingredients

1/4 cup heavy cream
1 tablespn
salt

Directions

Cook the salsify

Cook 1 qt. of sliced oyster plant in a small quantity of water.
Add salt when nearly tender.
Drain.

Finish the stew

Add rich milk to the liquor to make 1 qt.
Pour over the oyster plant and heat.
Add salt.
Turn into a tureen containing 1/4 cup heavy cream or 1 tablespoon butter.

Nutrition, whole recipe (rough)

51Calories

0 gProtein

5 gFat

0 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Cream	1 tbsp (15ml) heavy	51
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Oyster plant (salsify) (in the method): Forms the main body of the stew and gives it its mild, earthy flavour.
Rich milk (in the method): Provides the liquid base and creamy, rich texture of the stew.
Heavy cream: Adds richness and a silky mouthfeel when stirred into the tureen.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.