Fried Salsify or Mock Oysters
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Parsnips can be prepared similarly.
Presented as published in 1895. 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
1236Calories
32 gProtein
59 gCarbs
109 gFat
Full nutrition (34 nutrients)
Calories1236 kcal
Protein32 g
Carbohydrates59 g
Fiber8.8 g
Sugars0.6 g
Total Fat109 g
Saturated Fat52 g
Monounsaturated Fat23 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol831 mg
Sodium316 mg
Potassium1447 mg
Calcium389 mg
Iron4.5 mg
Magnesium93 mg
Phosphorus633 mg
Zinc3.5 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D3 mcg
Vitamin C21 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K6.1 mcg
Vitamin B61.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1.6 mg
Folate140 mcg
Choline441 mg
Caffeine0 mg
Water458 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 49. The excerpt below is the record exactly as published.
Fried Salsify or Mock Oysters. Scrape the roots, lay in cold water fifteen minutes, put them in boiling water, cook till tender, then drain and mash fine, picking out all the fiber. Moisten with one teacup of cream, a little milk; add a tablespoon of butter and three eggs for every two cups of salsify. Beat the eggs light. Make into round cakes, dredge with flour
Cook this with the app: pantry check, scaling, and the assistant.