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Salsify Soup, No. 1
From The new Annie Dennis cook book, 1905
Serves 4
This makes a soup almost as good as oyster.
Presented as published in 1905. 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
92Calories
4 gProtein
21 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories92 kcal
Protein3.7 g
Carbohydrates21 g
Fiber4.2 g
Sugars3.9 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol2.6 mg
Sodium29 mg
Potassium382 mg
Calcium99 mg
Iron0.7 mg
Magnesium31 mg
Phosphorus76 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate20 mcg
Choline35 mg
Caffeine0 mg
Water464 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 59. The excerpt below is the record exactly as published.
Salsify Soup, No. 1 Wash and scrape a quart of salsify roots and boil until tender in three pints of salted water; then add one pint of sweet milk or cream, a teaspoonful heaping full of butter and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.