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Parsnip Balls
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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
481Calories
18 gProtein
89 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein18 g
Carbohydrates89 g
Fiber17 g
Sugars14 g
Total Fat8.8 g
Saturated Fat2.6 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol186 mg
Sodium10675 mg
Potassium1321 mg
Calcium315 mg
Iron7 mg
Magnesium135 mg
Phosphorus372 mg
Zinc2.2 mg
Copper0.8 mg
Manganese4.3 mg
Vitamin D1 mcg
Vitamin C29 mg
Vitamin A87 mcg
Vitamin E3.1 mg
Vitamin K47 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.1 mg
Folate209 mcg
Choline217 mg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 39. The excerpt below is the record exactly as published.
Parsnip Balls. — Wash and boil in water with a little salt, cook till perfectly tender. When cold scrape off the skin, mash them , and for each cup of the mashed parsnips, add one-half cup breadcrumbs and one ^%%, salt and pepper
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