Salsify
From German cookery for the English kitchen, 1906
In South Germany, salsify is often dipped in batter and fried.
Presented as published in 1906. 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
12331Calories
496 gProtein
2796 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories12331 kcal
Protein496 g
Carbohydrates2796 g
Fiber495 g
Sugars0 g
Total Fat30 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3000 mg
Potassium57011 mg
Calcium9002 mg
Iron105 mg
Magnesium3452 mg
Phosphorus11259 mg
Zinc57 mg
Copper13 mg
Manganese40 mg
Vitamin D0 mcg
Vitamin C1200 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B642 mg
Vitamin B120 mcg
Thiamin (B1)12 mg
Riboflavin (B2)33 mg
Niacin (B3)76 mg
Folate3913 mcg
Choline0 mg
Caffeine0 mg
Water11565 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 52. The excerpt below is the record exactly as published.
Salsify.) Wash, dry and scrape the roots, throwing each at once into water, in which a tablespoonful of flour and of vinegar have been stirred, so as to retain a good colour. When all have been scraped, take them out, rinse them in fresh cold water and then throw them into slightly- salted boiling water, to which a very little sugar may be added. When tender, take out, drain on a sieve and treat as asparagus and cauliflower, serving with brown butter, various sauces, or bake. Reckon from 30 to 40 heads of salsify for every 6 persons
Cook this with the app: pantry check, scaling, and the assistant.