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Baked Parsnips
From Temperance cook book, 1887
Serves 8
Presented as published in 1887. 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
809Calories
3 gProtein
30 gCarbs
76 gFat
Full nutrition (33 nutrients)
Calories809 kcal
Protein3.1 g
Carbohydrates30 g
Fiber0.6 g
Sugars25 g
Total Fat76 g
Saturated Fat27 g
Monounsaturated Fat36 g
Polyunsaturated Fat8.9 g
Cholesterol48 mg
Sodium18 mg
Potassium178 mg
Calcium12 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.6 mcg
Vitamin C5.6 mg
Vitamin A4.3 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate5.1 mcg
Choline16 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 55. The excerpt below is the record exactly as published.
BAKED PARSNIPS. Put four thin slices salt pork in a kettle with two quarts cold water, wash and scrape parsnips, and if large halve or quarter, and as soon as water boils place in a kettle, boil about half an hour, remove meat, parsnips, and gravy to dripping-pan, sprinkle with a little white sugar, and bake in oven half an hour, or until they are a light brown, and the water is all fried out. Add a few potatoes
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