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Fried Parsnips
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
480Calories
7 gProtein
89 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein7 g
Carbohydrates89 g
Fiber25 g
Sugars48 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol12 mg
Sodium2447 mg
Potassium2289 mg
Calcium213 mg
Iron2.6 mg
Magnesium105 mg
Phosphorus309 mg
Zinc1.7 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate379 mcg
Choline0.3 mg
Caffeine0 mg
Water357 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 183. The excerpt below is the record exactly as published.
FRIED PARSNIPS. — Boil and skin as above; when cold, slice them and saute in butter or salt pork fat. Season with salt and Dep- per
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