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Fried Parsnips
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
9Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories8.9 kcal
Protein0.2 g
Carbohydrates2.1 g
Fiber0.5 g
Sugars0.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium31 mg
Potassium46 mg
Calcium4.6 mg
Iron0.1 mg
Magnesium3.6 mg
Phosphorus8.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.3 mcg
Choline3.4 mg
Water10 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 323. The excerpt below is the record exactly as published.
FRIED PARSNIPS. Slice lengthwise about one-quarter of an inch thick and fry in beef drippings or butter
Cook this with the app: pantry check, scaling, and the assistant.