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Parsnip Balls

Name: Parsnip Balls
Yield: 1 servings
Ingredients: Boil as above and take off the skins; add salt; add pepper; a little flour; well-beaten egg

From The household cook book, 1902

Serves 1

Presented as published in 1902. 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

530Calories

14 gProtein

101 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories530 kcal

Protein14 g

Carbohydrates101 g

Fiber25 g

Sugars48 g

Total Fat7.5 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium2434 mg

Potassium2358 mg

Calcium243 mg

Iron4.3 mg

Magnesium114 mg

Phosphorus403 mg

Zinc2.3 mg

Copper0.6 mg

Manganese1.5 mg

Vitamin D1 mcg

Vitamin C54 mg

Vitamin A81 mcg

Vitamin E0.5 mg

Vitamin K3.9 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.1 mg

Folate427 mcg

Choline147 mg

Caffeine0 mg

Water393 g

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 183. The excerpt below is the record exactly as published.

PARSNIP BALLS.— Boil as above and take off the skins; then mash smooth, removing any tough fibre; add salt, pepper, a little flour, and well-beaten egg

Cook this with the app: pantry check, scaling, and the assistant.