vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Parsnips
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
395Calories
6 gProtein
88 gCarbs
2 gFat
Full nutrition (18 nutrients)
Calories395 kcal
Protein5.8 g
Carbohydrates88 g
Fiber24 g
Sugars48 g
Total Fat2.4 g
Sodium2.2 mg
Potassium2236 mg
Calcium200 mg
Iron2.3 mg
Magnesium100 mg
Phosphorus283 mg
Zinc1.5 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin C54 mg
Folate378 mcg
Water353 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 30. The excerpt below is the record exactly as published.
or with drawn butter to which vinegar or lemon juice has been added until it is slightly acid. To Boil Parsnips. — Wash, boil till tender, drain, cut in slices, serve with drawn butter, or with a white sauce to which a little vinegar or lemon juice may be added. To Boil Sweet Potatoes. — Wash, boil till tender, drain, and dry off the same as white potatoes. Sweet potatoes are much dryer and nicer steamed than boiled. To Boil Spinach. — Put the prepared spinach in a small quantity of boiling water, cover closely, boil ten minutes, or till tender, drain in a colander, press out the water, season with salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.