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Salsifis with White Sauce (Salsifis a la Sauce Blanche)
From Cookery for every household, 1914
Serves 1
Other sauces may be used, such as hollandaise or bechamel. Time to cook: 30 to 40 minutes. Sufficient for 3 or 4 persons.
Presented as published in 1914. 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
608Calories
2 gProtein
15 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein2 g
Carbohydrates15 g
Fiber0.7 g
Sugars3.7 g
Total Fat61 g
Saturated Fat18 g
Monounsaturated Fat26 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol60 mg
Sodium175 mg
Potassium155 mg
Calcium57 mg
Iron2.1 mg
Magnesium12 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C39 mg
Vitamin A39 mcg
Vitamin E1.9 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate31 mcg
Choline79 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 256. The excerpt below is the record exactly as published.
Salsifis with White Sauce (Salsifis a la Sauce Blanche) 1 ib. salsifis. Boiling water. [ Lemon juice. 2 oz. dripping. Salt. I \ pt. white sauce
Cook this with the app: pantry check, scaling, and the assistant.