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Wyvern’s Salsify
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Serve with Sauce d’Argenteuil.
Presented as published in 1898. 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
449Calories
8 gProtein
44 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories449 kcal
Protein7.7 g
Carbohydrates44 g
Fiber7.5 g
Sugars0 g
Total Fat29 g
Saturated Fat8.3 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.5 g
Cholesterol29 mg
Sodium636 mg
Potassium867 mg
Calcium144 mg
Iron1.7 mg
Magnesium55 mg
Phosphorus172 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.4 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.3 mg
Folate62 mcg
Choline35 mg
Caffeine0 mg
Water415 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 248. The excerpt below is the record exactly as published.
yvern’s” Salsify. — Take one quart of water, a tea- spoonful of salt, a tablespoonful of vinegar, and four ounces of melted beef dripping, and stir all over the fire till boiling. Cut two pounds of Salsify into two and a half- inch lengths, and put it in. Slowly simmer for half an hour, the stewpan not quite closed, adding a tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.