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Salsify, to Boil
From Miss Cameron's cookery book, 1898
Serves 3
Presented as published in 1898. 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
12Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein0.5 g
Carbohydrates3.1 g
Fiber0.7 g
Sugars0.4 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2 mg
Potassium55 mg
Calcium9.3 mg
Iron0.2 mg
Magnesium3.3 mg
Phosphorus8.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C9.5 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4 mcg
Choline0.9 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 47. The excerpt below is the record exactly as published.
Salsify, to BoiL Wash and brush the roots, the same as you do beetroot, Cut them in short lengths and put thern on in boiling water with a little salt and the juice of half a fresh lemon
Cook this with the app: pantry check, scaling, and the assistant.