{"id":7048,"slug":"oyster-plant-salsify","title":"OYSTER PLANT--SALSIFY","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["salsify","vinegar","salt","white sauce","flour","butter or fat"],"ingredients_norm":["salsify","vinegar","salt","white sauce","flour","butter or fat"],"steps":["Wash, scrape and put at once in cold water with a little vinegar to keep from discoloring.","Cut one-half inch slices and cook in boiling, salted water until soft.","Drain and serve in white sauce.","Or boil in salted, boiling water until tender and cut in four pieces lengthwise, dredge with flour and sprinkle with a little salt and fry in hot butter or fat until nicely browned."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w35:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a6aacd9a2de85eb405b868b5333b5e93f1033d18f69beade594b5f17a15c8697","created_at":"2026-08-02T16:57:06Z","updated_at":"2026-08-02T16:57:06Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/oyster-plant-salsify"}