pescatariannut-freeegg-freesoy-freefish-free
Baked Salsify
From Virginia Cookery-book, 1884
Serves 4
Bake for 30-45 minutes.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (25 nutrients)
Calories5.1 kcal
Protein0.2 g
Carbohydrates1.2 g
Fiber0.2 g
Total Fat0 g
Cholesterol0 mg
Sodium1.3 mg
Potassium24 mg
Calcium3.8 mg
Iron0 mg
Magnesium1.4 mg
Phosphorus4.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.6 mcg
Water4.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 68. The excerpt below is the record exactly as published.
Bake Salsify. Boil until the skin comes off easily; slice them; put them into a vegetable-dish — a layer of salsify, a layer of bread-crumbs, a little sprinkling of salt and pepper, with a covering of butter, in slices as thin as you can cut it ; repeat until full, having bread-crumbs as the last layer ; then pour on as much milk
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