Parsnip Balls
From The Pennsylvania German cook book, 1902
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
391Calories
12 gProtein
77 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories391 kcal
Protein12 g
Carbohydrates77 g
Fiber18 g
Sugars22 g
Total Fat6.1 g
Saturated Fat1.8 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol186 mg
Sodium1177 mg
Potassium1719 mg
Calcium194 mg
Iron3.5 mg
Magnesium136 mg
Phosphorus409 mg
Zinc1.8 mg
Copper0.7 mg
Manganese1.3 mg
Vitamin D1 mcg
Vitamin C58 mg
Vitamin A80 mcg
Vitamin E5 mg
Vitamin K4.6 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.3 mg
Folate284 mcg
Choline268 mg
Caffeine0 mg
Water399 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 30. The excerpt below is the record exactly as published.
PARSNIP BALLS. Take a pint of mashed parsnips, sea son with salt, pepper and cream. When heated through, add one well beaten egg
Cook this with the app: pantry check, scaling, and the assistant.