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Baked Parsnips
From Buckeye cookery, 1892
Serves 7
Leftover parsnips can be fried in a hot skillet with butter, ham fat, or beef drippings.
Presented as published in 1892. 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
796Calories
3 gProtein
2 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories796 kcal
Protein2.8 g
Carbohydrates1.8 g
Fiber0 g
Sugars1.8 g
Total Fat86 g
Saturated Fat31 g
Monounsaturated Fat41 g
Polyunsaturated Fat10 g
Cholesterol55 mg
Sodium22 mg
Potassium63 mg
Calcium10 mg
Iron0.2 mg
Magnesium4.7 mg
Phosphorus37 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0.1 mg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate1 mcg
Choline15 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 193. 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 kettle, boil about half an hour, re- move meat, parsnips, and gravy to a dripping-pan, sprinkle with a little white sugar, and bake in oven a quarter of an hour, or until they are a light brown, and the water is all fried out. Add a few potatoes if liked.
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