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Skirret

Vegetables
Historic

Skirret or Crummock is a perennial plant of the Apiaceae family.


Original Receipt in Evelyn 1699;

60. Skirrets, Sisarum; hot and moist, corroborating, and good for the stomach, exceedingly nourishing, wholsome and delicate; of all the Root-kind, not subject to be Windy, and so valued by the Emperor Tiberius, that he accepted them for Tribute.

This excellent Root is seldom eaten raw; but being boil'd, stew'd, roasted under the Embers, bak'd in Pies, whole, sliced, or in pulp, is very acceptable to all Palates. 'Tis reported they were heretofore something bitter; see what Culture and Education effects!
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29. skirret-Milk Is made by boiling the Roots tender, and the Pulp strained out, put into Cream or new Milk boiled, with three or four Yolks of Eggs, sugar, large Mace and other spice, &c. And thus is composed any other Root-Milk.




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