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Baked Parsnips
From Vegetarian Cook Book, 1904
Serves 2
Presented as published in 1904. 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
599Calories
5 gProtein
48 gCarbs
43 gFat
Full nutrition (26 nutrients)
Calories599 kcal
Protein5.2 g
Carbohydrates48 g
Fiber12 g
Sugars24 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Cholesterol121 mg
Sodium25 mg
Potassium1232 mg
Calcium172 mg
Iron1.1 mg
Magnesium57 mg
Phosphorus209 mg
Zinc1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin C27 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0.1 mg
Folate189 mcg
Water244 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 31. The excerpt below is the record exactly as published.
BAKED PARSNIPS Scrape and cut in half lengthwise, and boil till tender; put in a shallow baking pan, put a few pieces of chopped butter or a little cooking oil on top, sprinkle lightly with sugar, pour over sufficient cream
Cook this with the app: pantry check, scaling, and the assistant.