Thursday, June 7, 2012


 "Radishes are of three sorts; the long red, the small button or turnip radish, and the winter or white radish.

Radishes should be fresh pulled and tender, to be in perfection for the palate, or to be healthful; to many persons they are positively injurious.

To prepare them for the table cut off all tho leaves, leaving about an inch of the stalk, trim them neatly, and lay them in cold water for an hour, serve the long ones in a tumbler or celery glass half filled with water, serve the small ones on a plate; they are generally eaten with salt only; they may be served cut in thin slices, with vinegar, pepper and salt over."

From The American System of Cookery 1864

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