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Salsify Broth
From The art of cookery, 1899
Serves 4
In making vegetable broths the water in which the vegetable is cooked should be added to the stock with the vegetable.
Presented as published in 1899. 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
156Calories
8 gProtein
24 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories156 kcal
Protein8 g
Carbohydrates24 g
Fiber1.7 g
Sugars3.8 g
Total Fat3.2 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Cholesterol7.1 mg
Sodium479 mg
Potassium391 mg
Calcium65 mg
Iron4.7 mg
Magnesium21 mg
Phosphorus97 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.9 mg
Folate36 mcg
Choline23 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 46. The excerpt below is the record exactly as published.
Salsify Broth. — To four cups of salsify stock add one cup of salsify sliced thin and cooked fifteen minutes, or until tender, in one cup of slightly salted boiling water
Cook this with the app: pantry check, scaling, and the assistant.