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Salsify, Fried
From Harper's cook book encyclopædia, 1902
Serves 1
Serve hot.
Presented as published in 1902. 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
350Calories
19 gProtein
40 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories350 kcal
Protein19 g
Carbohydrates40 g
Fiber1.7 g
Sugars12 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium174 mg
Potassium659 mg
Calcium362 mg
Iron2.6 mg
Magnesium53 mg
Phosphorus410 mg
Zinc2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.3 mcg
Vitamin C4 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.2 mg
Folate77 mcg
Choline190 mg
Caffeine0 mg
Water294 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 487. The excerpt below is the record exactly as published.
Salsify, Fried. — Stew the salsify as usual till very tender; then with the back of a spoon or small mallet mash it very fine. Beat up an egg, add a teacupful of milk, a little flour, butter, and seasoning of pepper and salt. Make into little cakes and fry a light brown in boiling lard. Salsify Sauce. — Scrape and wash two roots of salsify
Cook this with the app: pantry check, scaling, and the assistant.