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Scalloped Salsify (Forma Szeletek)
From Banquets of the nations, 1911
Serves 4
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
220Calories
2 gProtein
4 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories220 kcal
Protein2.1 g
Carbohydrates3.5 g
Fiber0.2 g
Sugars0 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat0.2 g
Cholesterol106 mg
Sodium15 mg
Potassium85 mg
Calcium45 mg
Iron0.2 mg
Magnesium5.1 mg
Phosphorus55 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.5 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.8 mcg
Choline35 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 95. The excerpt below is the record exactly as published.
a few roots of salsify and cut them into lengths, throwing them out of hand into a basin of vinegar and water to preserve their whiteness. Afterwards boil them in salted water till tender. Next drain the salsify ; thicken sufficient of their liquor with flour and butter to make the sauce ; season to taste, and stir it over the fire until boiling, then remove it to the side. Beat 223 BANQUETS OF THE NATIONS the yolk of an egg with half a teacupful of cream
Cook this with the app: pantry check, scaling, and the assistant.