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Salsifis

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Salsifis

Ingredients

Directions

  1. Scrape the salsify thoroughly and place it in cold water immediately to prevent discoloration.

  2. Bring a china-lined kettle of water to a boil.

  3. Add the salsify and boil until tender, about 1 hour.

  4. Optionally, cut the salsify into 2-inch lengths before boiling.

  5. Once tender, drain the salsify well.

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.

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