Creamed Salsify
From Domestic science (1914 text-book), 1914
Presented as published in 1914. 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
542Calories
24 gProtein
104 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories542 kcal
Protein24 g
Carbohydrates104 g
Fiber15 g
Sugars13 g
Total Fat7 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium526 mg
Potassium2119 mg
Calcium582 mg
Iron3.7 mg
Magnesium133 mg
Phosphorus600 mg
Zinc2.8 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A199 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B61.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)3 mg
Folate142 mcg
Caffeine0 mg
Water548 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 11. The excerpt below is the record exactly as published.
Creamed Salsify Wash and scrape the salsify and place it at once in water to which a few drops of vinegar have been added. This prevents its discoloration. Cut salsify in sUces, cook in boiling salted water, covered; drain and add white sauce
Cook this with the app: pantry check, scaling, and the assistant.