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Fried Salsify
From Modern cookery, in all its branches, 1884
Serves 1
Can also be fried with egg and breadcrumbs.
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
291Calories
12 gProtein
43 gCarbs
9 gFat
Full nutrition (28 nutrients)
Calories291 kcal
Protein12 g
Carbohydrates43 g
Fiber4.5 g
Total Fat8.5 g
Saturated Fat2.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat3.1 g
Cholesterol79 mg
Sodium749 mg
Potassium458 mg
Calcium340 mg
Iron4.2 mg
Magnesium66 mg
Phosphorus504 mg
Zinc1.4 mg
Copper0.1 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A83 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.1 mg
Folate44 mcg
Water88 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 309. The excerpt below is the record exactly as published.
FRIED SALSIFY. (ENTREMETS.) Boil the salsify tender, as directed above, drain, and then press it lightly in a soft cloth. Make some French batter
Cook this with the app: pantry check, scaling, and the assistant.