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Broiled Parsnips

Name: Broiled Parsnips
Yield: 1 servings
Ingredients: Boil the parsneps as directed in the preceding recipe; dip them in melted butter seasoned with salt and pepper

From Miss Corson's practical American cookery and household management, 1885

Serves 1

Presented as published in 1885. 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

261Calories

4 gProtein

58 gCarbs

2 gFat

Full nutrition (18 nutrients)

Calories261 kcal

Protein3.8 g

Carbohydrates58 g

Fiber16 g

Sugars32 g

Total Fat1.6 g

Sodium1.5 mg

Potassium1479 mg

Calcium133 mg

Iron1.5 mg

Magnesium66 mg

Phosphorus188 mg

Zinc1 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin C35 mg

Folate250 mcg

Water233 g

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 233. The excerpt below is the record exactly as published.

BROILED PARSNEPS. Boil the parsneps as directed in the preceding recipe, drain them, dry them on a clean towel, split them in slices 432 PRACTICAl^ AMERICAN COOKERY. half an inch thick, dip them in melted butter seasoned with salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.