Fried Salsify
From French dishes for American tables, 1886
Presented as published in 1886. 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
2936Calories
37 gProtein
176 gCarbs
231 gFat
Full nutrition (34 nutrients)
Calories2936 kcal
Protein37 g
Carbohydrates176 g
Fiber0 g
Sugars0.4 g
Total Fat231 g
Saturated Fat88 g
Monounsaturated Fat102 g
Polyunsaturated Fat26 g
Omega-30 g
Cholesterol579 mg
Sodium147 mg
Potassium446 mg
Calcium99 mg
Iron14 mg
Magnesium73 mg
Phosphorus443 mg
Zinc3.2 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D7.4 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E2.4 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)15 mg
Folate410 mcg
Choline402 mg
Caffeine0 mg
Water98 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 61. The excerpt below is the record exactly as published.
Fried Salsify. Prepare and boil your salsify as above, cut them two inches in length, and when very tender drain them. Put in a bowl half a pound of flour, two eggs, and some water. Mix well together until you have a soft, smooth paste, thin enough to pour from a spoon. Cover each piece of salsify with the paste, and fry one by one in very hot lard
Cook this with the app: pantry check, scaling, and the assistant.