Skip to main content
Main

Escalloped Salsify

Escalloped salsify is baked layers of sliced salsify and onions in a custard of nut milk, salt, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Escalloped Salsify

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare the salsify by peeling and cooking until tender.

Assemble

  1. Layer the cooked salsify in a pudding dish, sprinkling zwieola between layers.

  2. Pour nut milk mixed with salt and beaten egg over the layers.

  3. Let it sit for a while to soak through.

Bake

  1. Bake at 350°F (175°C) for 20 to 30 minutes.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salsify
Forms the main body of the dish and provides its vegetable texture and flavor.
Egg
Binds the nut milk custard so it sets firm when baked.
Nut milk
Forms the liquid custard that soaks through the layers and bakes into a creamy set.
Zwieola
Adds flavor between the salsify layers as the dish bakes.

The step that matters

Let it sit to soak through. The custard needs time to soak into the layered salsify before baking so the dish cooks evenly and sets throughout rather than pooling in the bottom.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes