Salsify with Cheese
From How to cook vegetables, 1911
Presented as published in 1911. 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
1409Calories
68 gProtein
98 gCarbs
82 gFat
Full nutrition (34 nutrients)
Calories1409 kcal
Protein68 g
Carbohydrates98 g
Fiber4.8 g
Sugars17 g
Total Fat82 g
Saturated Fat37 g
Monounsaturated Fat24 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol170 mg
Sodium2590 mg
Potassium745 mg
Calcium1950 mg
Iron5.8 mg
Magnesium132 mg
Phosphorus1386 mg
Zinc9.7 mg
Copper0.4 mg
Manganese1 mg
Vitamin D3 mcg
Vitamin C2 mg
Vitamin A718 mcg
Vitamin E1.8 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B125.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)7.4 mg
Folate135 mcg
Choline72 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 84. The excerpt below is the record exactly as published.
Salsify with Cheese. The salsify being cooked and drained, place a layer of it in a shallow dish, sprinkle with grated cheese, half Gruyere, and half Parmesan, then a layer of Bechamel sauce, again a layer of salsify, then more cheese and sauce, and sprinkle with breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.