nut-freeegg-freesoy-freefish-freeshellfish-free
Fried Parsnips
From Temperance cook book, 1887
Serves 4
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
622Calories
4 gProtein
29 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories622 kcal
Protein3.7 g
Carbohydrates29 g
Fiber1.3 g
Sugars2.6 g
Total Fat54 g
Saturated Fat21 g
Monounsaturated Fat24 g
Polyunsaturated Fat6 g
Cholesterol51 mg
Sodium0.7 mg
Potassium166 mg
Calcium17 mg
Iron1.9 mg
Magnesium14 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C3 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate71 mcg
Choline27 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 55. The excerpt below is the record exactly as published.
FRIED PARSNIPS. Par-boil or steam large parsnips, and then cut in slices length- wise. Sprinkle each with a little flour, pepper and salt. Fry in equal parts of butter and lard
Cook this with the app: pantry check, scaling, and the assistant.