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Vegetable Oysters - Salsify Soup
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
372Calories
15 gProtein
84 gCarbs
1 gFat
Full nutrition (25 nutrients)
Calories372 kcal
Protein15 g
Carbohydrates84 g
Fiber15 g
Total Fat0.9 g
Cholesterol0 mg
Sodium91 mg
Potassium1724 mg
Calcium272 mg
Iron3.2 mg
Magnesium104 mg
Phosphorus340 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A0 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)2.3 mg
Folate118 mcg
Water349 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 138. The excerpt below is the record exactly as published.
VEGETABLE OYSTERS— SALSIFY SOUP.— Clean by scraping; chop into small pieces and boil in salted water until ten- der. Add milk, butter and salt
Cook this with the app: pantry check, scaling, and the assistant.