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Salsify Stock
From The art of cookery, 1899
Serves 4
The salsify may be dressed with white sauce and served as a vegetable.
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
55Calories
2 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories55 kcal
Protein2.2 g
Carbohydrates12 g
Fiber2.2 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium312 mg
Potassium255 mg
Calcium47 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate17 mcg
Choline0 mg
Caffeine0 mg
Water288 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 45. The excerpt below is the record exactly as published.
Salsify Stock. — To one pint of sliced salsify add a quart of water and half a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.