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Fried Salsify

Name: Fried Salsify
Yield: 1 servings
Ingredients: six spoonfuls of flour; a small pinch of salt; a spoonful of olive oil; the whites of two eggs; the vegetables, that are done beforehand

From Cassell's dictionary of cookery, 1892

Serves 1

Use a skewer to prevent the salsify from sticking together while frying.

Presented as published in 1892. 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

336Calories

19 gProtein

42 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories336 kcal

Protein19 g

Carbohydrates42 g

Fiber0.8 g

Sugars0.4 g

Total Fat10 g

Saturated Fat5.2 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol372 mg

Sodium148 mg

Potassium297 mg

Calcium80 mg

Iron4.6 mg

Magnesium30 mg

Phosphorus268 mg

Zinc1.7 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2 mcg

Vitamin C2 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)3.4 mg

Folate129 mcg

Choline294 mg

Caffeine0 mg

Water100 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1691. The excerpt below is the record exactly as published.

six spoonfuls of flour, a small pinch of salt, a spoonful of olive oil, and beat the whole with beer enough to make it into batter, hut do not make it too liquid. Then beat the whites of two eggs, and when well beaten pour them into the batter, which you must keep stirring gently. Next put the vegetables, that are done beforehand

Cook this with the app: pantry check, scaling, and the assistant.