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Fried Parsnips
From The Cook County cook book, 1912
Serves 8
Use leftover parsnips for convenience.
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
361Calories
7 gProtein
72 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories361 kcal
Protein7.1 g
Carbohydrates72 g
Fiber4.9 g
Sugars0.4 g
Total Fat5.6 g
Saturated Fat0.7 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium995 mg
Potassium120 mg
Calcium281 mg
Iron29 mg
Magnesium27 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.4 mg
Folate121 mcg
Choline12 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 279. The excerpt below is the record exactly as published.
FRIED PARSNIPS.— Boil parsnips until tender in salt water, or use cold, left-over parsnips, roll in tz% and cracker crumbs and fry in deep fat
Cook this with the app: pantry check, scaling, and the assistant.