Fried Parsnips
From Manual for army cooks, 1896
They may be fried without egg or flour.
Presented as published in 1896. 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
539Calories
11 gProtein
111 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories539 kcal
Protein11 g
Carbohydrates111 g
Fiber25 g
Sugars49 g
Total Fat5.4 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Cholesterol26 mg
Sodium192 mg
Potassium2294 mg
Calcium247 mg
Iron3.8 mg
Magnesium109 mg
Phosphorus336 mg
Zinc1.9 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0.2 mcg
Vitamin C54 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate431 mcg
Choline42 mg
Caffeine0 mg
Water370 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 54. The excerpt below is the record exactly as published.
FRIED PARSNIPS. Boil tlie parsnips until tender ; scrape off the skin and cut tliem lengthwise into slices one-quarter inch thick. Dip each slice into beaten egg or flour. Put into a frying pan enough lard or beef dripping so that when melted it will just cover the bottom of the pan. When this becomes hot put in the parsnij^s and fry brown on both sides. When cooked take them up, drain off the grease, season with pepper, and serve. They may be fried without the egg or flour. PARSNIP CAKES. Scrape, wash, boil, and mash the parsnips
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