A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Stew the salsify as usual till very tender
With the back of a spoon or a potato jammer mash it very fine
Beat up an egg, add a teacupful of milk, a little flour, butter and seasoning of pepper and salt
Make into little cakes
Fry a light brown in boiling lard, first rolling in beaten egg and then flour
Modern guidance to help you succeed with this vintage recipe
Stewing salsify until very tender breaks down its fibrous cell structure, making it easier to mash into a smooth paste. The egg and milk mixture creates an emulsion that binds the delicate root vegetable into cohesive cakes. Double-breading with egg and flour creates a protective coating that prevents the moist salsify cakes from falling apart while frying, while also developing a crispy, golden-brown crust through the Maillard reaction in the hot fat.
The salsify can be stewed and mashed up to 1 day ahead, stored covered in the refrigerator. The formed, uncooked cakes can be prepared up to 4 hours ahead, placed on a parchment-lined baking sheet, covered with plastic wrap, and refrigerated. Bread the cakes just before frying for the crispiest results.
Store fried salsify cakes in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven on a wire rack set over a baking sheet for 8-10 minutes to restore crispness. Not recommended for freezing as the texture becomes mushy upon thawing.
AI-generated tips from Chef Cecil's culinary database
The salsify can be stewed and mashed up to 1 day ahead, stored covered in the refrigerator. The formed, uncooked cakes can be prepared up to 4 hours ahead, placed on a parchment-lined baking sheet, covered with plastic wrap, and refrigerated. Bread the cakes just before frying for the crispiest results.
Store fried salsify cakes in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven on a wire rack set over a baking sheet for 8-10 minutes to restore crispness. Not recommended for freezing as the texture becomes mushy upon thawing.
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