pescatariangluten-freenut-freeegg-freesoy-freefish-free
Vegetable Oyster or Salsify Salad
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. 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
283Calories
10 gProtein
55 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories283 kcal
Protein10 g
Carbohydrates55 g
Fiber9.4 g
Sugars3.2 g
Total Fat4.8 g
Saturated Fat0.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.4 g
Cholesterol0 mg
Sodium308 mg
Potassium1203 mg
Calcium185 mg
Iron2.2 mg
Magnesium73 mg
Phosphorus223 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A90 mcg
Vitamin E0.9 mg
Vitamin K137 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.6 mg
Folate100 mcg
Choline9.6 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 73. The excerpt below is the record exactly as published.
Vegetable Oyster or Salsify Salad Mix two cups cold cooked salsify, cut in small pieces, with a French dressing ; let it stand one hour. Rub salad bowl with clove of garlic. Arrange bed of cress in salad bowl ; cover with two tablespoons cream dressing. Cover with drained salsify, and cover whole with cream dress- ing. Garnish with radish roses
Cook this with the app: pantry check, scaling, and the assistant.