vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Parsnip Balls
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
54Calories
0 gProtein
1 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories54 kcal
Protein0.3 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0.4 g
Total Fat5.7 g
Saturated Fat3.5 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium587 mg
Potassium17 mg
Calcium13 mg
Iron0 mg
Magnesium1.6 mg
Phosphorus9.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A49 mcg
Vitamin E0.2 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline2.7 mg
Caffeine0 mg
Water7.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 67. The excerpt below is the record exactly as published.
Pa.rsnip Balls. Add to very finely mashed parsnip, 2 tablespoonfuls melted butter, 1 teaspoon salt, ^ teaspoon pepper, and 2 tablespoonfuls milk. Mix all smoothly together, then add a beaten egg
Cook this with the app: pantry check, scaling, and the assistant.