Boiled Parsnips
From Principles of food preparation, 1914
Compare the flavor of the two parsnips.
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
174Calories
3 gProtein
39 gCarbs
1 gFat
Full nutrition (18 nutrients)
Calories174 kcal
Protein2.5 g
Carbohydrates39 g
Fiber11 g
Sugars21 g
Total Fat1.1 g
Sodium1 mg
Potassium986 mg
Calcium88 mg
Iron1 mg
Magnesium44 mg
Phosphorus125 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin C24 mg
Folate167 mcg
Water156 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 11. The excerpt below is the record exactly as published.
Boiled Parsnips Take two parsnips
Cook this with the app: pantry check, scaling, and the assistant.