To Cook Salsify or Vegetable Oyster
From A practical cook and text book for general use, 1896
Presented as published in 1896. 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
170Calories
9 gProtein
20 gCarbs
6 gFat
Full nutrition (32 nutrients)
Calories170 kcal
Protein9.3 g
Carbohydrates20 g
Fiber0.2 g
Sugars13 g
Total Fat6.1 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium435 mg
Potassium395 mg
Calcium310 mg
Iron0.5 mg
Magnesium28 mg
Phosphorus260 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate24 mcg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 50. The excerpt below is the record exactly as published.
To Cook Salsify or Vegetable Oyster. Wash and scrape them, slice one-fourth of an inch thick, steam, or stew in a very little water. Serve with white sauce
Cook this with the app: pantry check, scaling, and the assistant.