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Fried Salsify

Fried salsify cakes made from mashed salsify, cream, egg, and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Fried Salsify

Ingredients

Directions

Prepare the mixture

  1. Boil the salsify until tender, then drain and mash it finely.

  2. Season the mashed salsify to taste.

  3. Add the cream and beaten egg to the mixture and combine well.

Cook

  1. Form the mixture into small cakes.

  2. Brown the cakes on a griddle or fry them in hot oil or fat.

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. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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 cakes, providing bulk and a mild, starchy base.
Beaten egg
Binds the mashed salsify so the mixture holds together when formed into cakes.
Cream
Adds moisture and richness, softening the mixture for a tender interior.

The step that matters

Brown the cakes in hot fat. The cakes need enough heat to brown on the outside and set before they break apart. Hot oil or a hot griddle forms a crust through the Maillard reaction, which adds flavour and colour. Cooking too gently leaves them pale, greasy, or fragile.

“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.

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