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American cookbook, 1930s?
Page 16
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Salsify or Vegetable Oyster After scraping of the outside parboil it, slice it, dip the slices into a beaten fine bread crums and fry in lard, It is very good boiled and then stewed a few minutes in milk with a little salt and butter. Or make a batter of wheat flour milk and eggs, cut the salsify in thin slices, first boiling it tender, put them into the batter with a little salt, drop the mixture into hot fat by spoonfuls. Cook them until of a light brown Good Family Applesauce Take two quarts of water a pint of molasses and a root of mace ginger, and boil all hard twenty minutes, Put on while boiling a peck of pared quartered and cored apples and boil the whole moderately an hour and a half or two hours
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Salsify or Vegetable Oyster After scraping of the outside parboil it, slice it, dip the slices into a beaten fine bread crums and fry in lard, It is very good boiled and then stewed a few minutes in milk with a little salt and butter. Or make a batter of wheat flour milk and eggs, cut the salsify in thin slices, first boiling it tender, put them into the batter with a little salt, drop the mixture into hot fat by spoonfuls. Cook them until of a light brown Good Family Applesauce Take two quarts of water a pint of molasses and a root of mace ginger, and boil all hard twenty minutes, Put on while boiling a peck of pared quartered and cored apples and boil the whole moderately an hour and a half or two hours
Szathmary Culinary Manuscripts and Cookbooks
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