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Fried Parsnips
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Beaten eggs and cracker crumbs may be used instead of flour.
Presented as published in 1907. 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
61Calories
0 gProtein
0 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories61 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat6.8 g
Saturated Fat2.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.8 g
Cholesterol6.5 mg
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline3.4 mg
Caffeine0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 34. The excerpt below is the record exactly as published.
FRIED PARSNIPS. Mrs. W. S. Holliday. Peel and boil; when done drain, season with pepper and salt ; dip first in melted butter, then in flour. Put two tablespoons of drippings or lard into a frying pan
Cook this with the app: pantry check, scaling, and the assistant.