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Boiled and Fried Parsnips
From European and American cuisine, 1914
Serves 1
Alternatively, roast parsnips in the pan with roast meat.
Presented as published in 1914. 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
377Calories
4 gProtein
58 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories377 kcal
Protein3.8 g
Carbohydrates58 g
Fiber16 g
Sugars32 g
Total Fat14 g
Saturated Fat3.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Cholesterol13 mg
Sodium1.5 mg
Potassium1479 mg
Calcium133 mg
Iron1.5 mg
Magnesium66 mg
Phosphorus188 mg
Zinc1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.6 mcg
Vitamin C35 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate250 mcg
Choline16 mg
Caffeine0 mg
Water233 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 337. The excerpt below is the record exactly as published.
3 medium-sised parsnips, nlace them in a saucepan, cover with boiling water, and YEQETABLES. 505 boil till done ; then remove from the water, cat them lengthwise into thick slices. Place a frying pan with 1 tablespoonf ul drippings
Cook this with the app: pantry check, scaling, and the assistant.