vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mashed Parsnips
From Cookery for every household, 1914
Serves 1
A little tomato ketchup or grated cheese may be added if liked.
Presented as published in 1914. 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
87Calories
1 gProtein
19 gCarbs
1 gFat
Full nutrition (18 nutrients)
Calories87 kcal
Protein1.3 g
Carbohydrates19 g
Fiber5.4 g
Sugars11 g
Total Fat0.5 g
Sodium0.5 mg
Potassium493 mg
Calcium44 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C12 mg
Folate83 mcg
Water78 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 244. The excerpt below is the record exactly as published.
Mashed Parsnips Prepare and cook some parsnips as in Recipe 526, or take the remains of cold cooked parsnips, mash them until free from lumps or put them through a vegetable presser. Reheat this puree in a sauce- pan, adding to it a little butter, or some milk or cream. Season with white pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.