Salsify with Butter Sauce

Name: Salsify with Butter Sauce
Ingredients: three bunches of salsify; three quarts of water; two tablespoonfuls of vinegar; two tablespoonfuls of flour; some water; a tablespoonful of vinegar; a little salt

From French dishes for American tables, 1886

You may serve with Spanish sauce, velouté, or béchamel sauce.

Presented as published in 1886. 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

65Calories

2 gProtein

12 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories65 kcal

Protein1.7 g

Carbohydrates12 g

Fiber0 g

Sugars0 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium143 mg

Potassium70 mg

Calcium148 mg

Iron0.9 mg

Magnesium52 mg

Phosphorus19 mg

Zinc0.1 mg

Copper0.5 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate25 mcg

Choline0 mg

Caffeine0 mg

Water4771 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 61. The excerpt below is the record exactly as published.

Salsify with Butter Sauce. Scrape three bunches of salsify, dip them in three quarts of water and two tablespoonfuls of vinegar, to prevent their turning black, then cut them three inches in length. Put two tablespoonfuls of flour in a saucepan, add, by degrees, some water, stirring constantly, until two quarts have been added, then a tablespoonful of vine- gar, a little salt

Cook this with the app: pantry check, scaling, and the assistant.