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Salsify Sauce
From The art of cookery, 1899
Serves 3
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
551Calories
2 gProtein
8 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories551 kcal
Protein2.1 g
Carbohydrates8.3 g
Fiber1.5 g
Sugars0 g
Total Fat58 g
Saturated Fat37 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol154 mg
Sodium470 mg
Potassium186 mg
Calcium44 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.5 mg
Vitamin A491 mcg
Vitamin E1.7 mg
Vitamin K5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate14 mcg
Choline13 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 58. The excerpt below is the record exactly as published.
Salsify Sauce. — To one cup of drawn butter made with salsify stock add one cup of salsify, cut in small pieces
Cook this with the app: pantry check, scaling, and the assistant.