Fried Parsnips
From Home dissertations, 1891
Presented as published in 1891. 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
261Calories
4 gProtein
58 gCarbs
2 gFat
Full nutrition (18 nutrients)
Calories261 kcal
Protein3.8 g
Carbohydrates58 g
Fiber16 g
Sugars32 g
Total Fat1.6 g
Sodium1.5 mg
Potassium1479 mg
Calcium133 mg
Iron1.5 mg
Magnesium66 mg
Phosphorus188 mg
Zinc1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin C35 mg
Folate250 mcg
Water233 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 117. The excerpt below is the record exactly as published.
FRIED PARSNIPS. Prepare as for boiled parsnips, cut in thick slices lengthwise. Dredge with flour, dip in a batter and fry in hot dripping or lard, turning when one side is brown. Drain off every drop of fat; pepper and serve hot. PARSNIP FRITTERS. Boil tender, mash smooth and fine, picking out the woody bits. For three large pars- nips
Cook this with the app: pantry check, scaling, and the assistant.