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Salsify Soup
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
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
115Calories
3 gProtein
25 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories115 kcal
Protein2.6 g
Carbohydrates25 g
Fiber1.9 g
Sugars0.2 g
Total Fat3.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol7.9 mg
Sodium629 mg
Potassium70 mg
Calcium100 mg
Iron10 mg
Magnesium11 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate42 mcg
Choline3.9 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 47. The excerpt below is the record exactly as published.
SALSIFY SOUP. 1 bunch salsify % t. pepper 2V2 C. boiling water 1-16 t. cayenne 1 f. butter 2 C. scalded milk. i/2 t. salt
Cook this with the app: pantry check, scaling, and the assistant.