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Salsify Sauce
From Harper's cook book encyclopædia, 1902
Serves 4
Cooking time is about 1 hour and 15 minutes.
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
403Calories
1 gProtein
5 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein1.1 g
Carbohydrates4.7 g
Fiber1.1 g
Sugars0.7 g
Total Fat44 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol116 mg
Sodium8.9 mg
Potassium95 mg
Calcium27 mg
Iron0.2 mg
Magnesium6 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A368 mcg
Vitamin E1.3 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate7.6 mcg
Choline11 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 4 servings.
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 Sauce. — Scrape and wash two roots of salsify, rub them with lemon, and throw them into cold water till wanted. Boil the roots till perfectly tender in lightly salted water. Drain them, cut them into small pieces, stir them into half a pint of melted butter
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