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Fried Salsify
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
321Calories
14 gProtein
51 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories321 kcal
Protein14 g
Carbohydrates51 g
Fiber7.2 g
Sugars12 g
Total Fat9 g
Saturated Fat4.9 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol29 mg
Sodium9803 mg
Potassium829 mg
Calcium436 mg
Iron4.1 mg
Magnesium84 mg
Phosphorus331 mg
Zinc1.6 mg
Copper0.4 mg
Manganese3.5 mg
Vitamin D2.3 mcg
Vitamin C2 mg
Vitamin A85 mcg
Vitamin E0.4 mg
Vitamin K41 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.4 mg
Folate51 mcg
Choline46 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 88. The excerpt below is the record exactly as published.
Fried Salsify. Scrape salsify, cut in round pieces and put in cold water 2 hours. Drain and stew until tender, mash fine, beat 1 egg and add 1 teacup of milk, a little flour, the salsify, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.