Fricassee of Parsnips

Name: Fricassee of Parsnips
Ingredients: Parsnips; Milk; Flour; Butter; Toast

From Buckmaster's cookery, 1887

Presented as published in 1887. 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

832Calories

26 gProtein

139 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories832 kcal

Protein26 g

Carbohydrates139 g

Fiber25 g

Sugars73 g

Total Fat41 g

Saturated Fat9.3 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol122 mg

Sodium352 mg

Potassium3033 mg

Calcium842 mg

Iron4.2 mg

Magnesium170 mg

Phosphorus829 mg

Zinc3.9 mg

Copper0.6 mg

Manganese1.3 mg

Vitamin D4.7 mcg

Vitamin C54 mg

Vitamin A156 mcg

Vitamin E0.3 mg

Vitamin K1 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.7 mg

Folate435 mcg

Choline92 mg

Caffeine0 mg

Water798 g

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 104. The excerpt below is the record exactly as published.

FRICASSEE OF PARSNIP8. Ingredients. Parsnips. Milk. Flour. Butter. Toast

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