Fried Parsnips
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
955Calories
17 gProtein
203 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories955 kcal
Protein17 g
Carbohydrates203 g
Fiber49 g
Sugars95 g
Total Fat8 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Cholesterol26 mg
Sodium195 mg
Potassium4500 mg
Calcium445 mg
Iron6.5 mg
Magnesium209 mg
Phosphorus623 mg
Zinc3.4 mg
Copper1.1 mg
Manganese2.5 mg
Vitamin D0.2 mcg
Vitamin C106 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate815 mcg
Choline42 mg
Caffeine0 mg
Water718 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 61. The excerpt below is the record exactly as published.
Fried Parsnips. Cold Slaw. Bread and Butter. Baked Custard (using yolksof eggs which were left from cake.) Supper.— Milk Toast. Crackers and Cheese. Stewed Fruit. Cake. Tea. Frted Parsnips.— Boil in boiling salted water till very tender, mash and season with butter, pepper and salt ; add one well beaten egg, and a very little flour
Cook this with the app: pantry check, scaling, and the assistant.