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Salsify Soup
From The art of cookery, 1899
Serves 4
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
112Calories
7 gProtein
15 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories112 kcal
Protein7.1 g
Carbohydrates15 g
Fiber1.1 g
Sugars3.7 g
Total Fat2.9 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium345 mg
Potassium375 mg
Calcium27 mg
Iron0.7 mg
Magnesium17 mg
Phosphorus89 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate20 mcg
Choline22 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 49. The excerpt below is the record exactly as published.
Salsify Soup. — To four cups of any simple broth add one cup of thinly sliced salsify
Cook this with the app: pantry check, scaling, and the assistant.