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Boiled Parsnips
From Tried favourites cookery book, 1909
Serves 1
Parsnips are improved by boiling in two waters.
Presented as published in 1909. 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
257Calories
7 gProtein
46 gCarbs
9 gFat
Full nutrition (32 nutrients)
Calories257 kcal
Protein6.8 g
Carbohydrates46 g
Fiber11 g
Sugars27 g
Total Fat8.7 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol25 mg
Sodium48 mg
Potassium1173 mg
Calcium239 mg
Iron1.2 mg
Magnesium59 mg
Phosphorus252 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C24 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate171 mcg
Choline22 mg
Water264 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 67. The excerpt below is the record exactly as published.
salt and pepper. Instead of keeping parsley in water, which often turns it yellow, put it in an air-tight jar in a cool place. This will keep it fresh for some time. Parsley must be quite dry. Parsnips. Cut lengthwise in halves. Put in plenty boiling water. Boil f hour, or till tender. Mix teaspoonful flour, teaspoonful butter
Cook this with the app: pantry check, scaling, and the assistant.