Erken 1914: salsify roots (an oyster-flavored winter root vegetable) are boiled tender in salted water, cut into pieces, breaded in crumb-egg-crumb and fried golden brown in lard; served with grated sharp cheese and stirred butter. Scorzonera (black salsify) is prepared the same way.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 375 (falt i det fri)
Salsify (and its cousin black salsify) was a recognized finer root vegetable in Erken's day, often treated like asparagus. The recipe appears in the chapter on root vegetables and greens, just before the sections on stachys, parsley root and celeriac.
Clean and boil
Peel and wash the roots. Boil them tender in boiling, salted water.
Cut up
Take the roots out, let them drain and cut them into suitable pieces.
Bread
Turn the pieces in finely crushed rusk crumbs, then in beaten egg and finally in crumbs again.
Fry
Fry or deep-fry them a nice golden brown in hot fat.
Plating
Arrange them on a platter, sprinkle over grated sharp cheese and serve stirred butter alongside.
Amounts are estimated for four servings since the original gives no measures. Rusk crumbs are retained (can be replaced with dry breadcrumbs), lard is replaced with neutral oil or butter for frying, and "boiled golden brown in lard" is described as frying/deep-frying.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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