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Fried Parsnips
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
466Calories
7 gProtein
55 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein6.6 g
Carbohydrates55 g
Fiber12 g
Sugars11 g
Total Fat27 g
Saturated Fat7.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat6 g
Omega-30 g
Cholesterol26 mg
Sodium9706 mg
Potassium862 mg
Calcium166 mg
Iron4.4 mg
Magnesium72 mg
Phosphorus129 mg
Zinc0.8 mg
Copper0.5 mg
Manganese3.7 mg
Vitamin D1.2 mcg
Vitamin C12 mg
Vitamin A6.8 mcg
Vitamin E1 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate128 mcg
Choline33 mg
Caffeine0 mg
Water83 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 87. The excerpt below is the record exactly as published.
Fried Parsnips. Boil parsnips in hot salted water until tender; scrape and cut into long slices. Dredge pieces with flour, fry in hot lard or drip- ping a chestnut brown. Drain and serve. Parsnips may be boiled and mashed as potatoes, seasoned with butter, pepper
Cook this with the app: pantry check, scaling, and the assistant.