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Fried Parsnips
From The hearthstone; or, Life at home, 1883
Serves 3
Considered an excellent dish.
Presented as published in 1883. 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
460Calories
2 gProtein
0 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories460 kcal
Protein1.7 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat54 g
Saturated Fat18 g
Monounsaturated Fat24 g
Polyunsaturated Fat5.9 g
Cholesterol43 mg
Sodium6.7 mg
Potassium38 mg
Calcium1.8 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0.1 mg
Vitamin A2.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0.6 mcg
Choline8.7 mg
Caffeine0 mg
Water5.1 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 290. The excerpt below is the record exactly as published.
a little butter and a slight sprinkling of sugar; add salt and pepper, and boiling water enough to cover them, and gently stew them until tender; serve them hot. Parsnips are not sufficiently appreciated, perhaps because of their too sweet taste ; but this can be overcome to a palatable extent by judicious cookery ; they are excellent when sliced, after boiling and warmed in a sauce made by mixing flour, butter and milk over the fire and seasoning it with salt and pepper ; as soon as warm they are served with a little chopped parsley and a squeeze of lemon-juice. For parsnips fried brown in an old-fashioned iron pot with slices of salt pork and a seasoning of salt
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