pescatariangluten-freenut-freeegg-freesoy-freefish-free
Saute Salsify
From The art of cookery, 1899
Serves 1
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
109Calories
4 gProtein
25 gCarbs
4 gFat
Full nutrition (25 nutrients)
Calories109 kcal
Protein4.4 g
Carbohydrates25 g
Fiber4.4 g
Total Fat3.9 g
Cholesterol10 mg
Sodium27 mg
Potassium506 mg
Calcium80 mg
Iron0.9 mg
Magnesium31 mg
Phosphorus101 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate35 mcg
Water103 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 67. The excerpt below is the record exactly as published.
Saute Salsify. — Boil the salsify in a small quan- tity of water, drain, dry off, and mash. To half a pint of mashed salsify add a teaspoonful of butter and season to taste with salt
Cook this with the app: pantry check, scaling, and the assistant.