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Fried Parsnips
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
87Calories
1 gProtein
19 gCarbs
1 gFat
Full nutrition (18 nutrients)
Calories87 kcal
Protein1.3 g
Carbohydrates19 g
Fiber5.4 g
Sugars11 g
Total Fat0.5 g
Sodium0.5 mg
Potassium493 mg
Calcium44 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C12 mg
Folate83 mcg
Water78 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 132. The excerpt below is the record exactly as published.
Fried Parsnips
Cook this with the app: pantry check, scaling, and the assistant.