vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Parsnips in Sauce
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
551Calories
8 gProtein
122 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories551 kcal
Protein8.5 g
Carbohydrates122 g
Fiber32 g
Sugars63 g
Total Fat14 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium2338 mg
Potassium2972 mg
Calcium270 mg
Iron3.5 mg
Magnesium134 mg
Phosphorus386 mg
Zinc2 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate513 mcg
Choline0 mg
Caffeine0 mg
Water470 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 278. The excerpt below is the record exactly as published.
BOILED PARSNIPS IN SAUCE.— Wash and scrape 6 or 7 parsnips, cut them in halves lengthwise, and put them in cold water for Yt, an hr. Drain them, and put them in a saucepan of boiling water, containing 1 teaspoon of salt, and let them boil for about Yd, of an hr. While they are finishing cooking, prepare a sauce, with 1 tablespoon of butter, and 1 tablespoon of flour
Cook this with the app: pantry check, scaling, and the assistant.