Salsify
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
90Calories
3 gProtein
17 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories90 kcal
Protein2.8 g
Carbohydrates17 g
Fiber0.9 g
Sugars2.3 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0.3 mg
Sodium161 mg
Potassium55 mg
Calcium37 mg
Iron1 mg
Magnesium8.7 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate34 mcg
Choline5.6 mg
Caffeine0 mg
Water23 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 39. The excerpt below is the record exactly as published.
SALSIFY. Scrape it and wash it in water containing a little lemon juice, throw it into boiling salted water, boil quickly from f to 1 hour, or until tender; drain. Serve on toast with white sauce
Cook this with the app: pantry check, scaling, and the assistant.