pescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-free
Boiled Salsify
From A year's cookery, 1880
Serves 4
Cold boiled salsify can be served as a salad or fried.
Presented as published in 1880. 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
11Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories11 kcal
Protein0.3 g
Carbohydrates2.9 g
Fiber0.3 g
Sugars0.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.5 mg
Potassium50 mg
Calcium5.3 mg
Iron0.1 mg
Magnesium2.9 mg
Phosphorus6.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.6 mcg
Choline1.3 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 292. The excerpt below is the record exactly as published.
Boiled Salsify. — Wash the roots and brush them gently, and scrape away the outside skin. Cut them into three-inch lengths. Lay them in cold water if they are not to be cooked immediately. Put them into plenty of boiling water which has salt and a little lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.