pescatariannut-freeegg-freesoy-freefish-free
Salsify or Vegetable Oyster
From The Henderson cook book, 1914
Serves 2
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
15Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (25 nutrients)
Calories15 kcal
Protein0.6 g
Carbohydrates3.3 g
Fiber0.4 g
Total Fat0 g
Cholesterol0 mg
Sodium2.5 mg
Potassium49 mg
Calcium7.7 mg
Iron0.2 mg
Magnesium3.2 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.3 mcg
Water9.8 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 18. The excerpt below is the record exactly as published.
SALSIFY OR VEGETABLE OYSTER. Wash thoroughly, scrape off skin, cut across in rather thin slices, stew until tender in water enough to cover, season with salt, butter and either a little milk or a teaspoon flour made smooth in a little water
Cook this with the app: pantry check, scaling, and the assistant.