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Parsnip Cakes
From With a saucepan over the sea, 1902
Serves 1
Can be served with butter or gravy.
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
746Calories
64 gProtein
119 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories746 kcal
Protein64 g
Carbohydrates119 g
Fiber56 g
Sugars32 g
Total Fat13 g
Saturated Fat1.5 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium77 mg
Potassium2902 mg
Calcium177 mg
Iron4.7 mg
Magnesium146 mg
Phosphorus1137 mg
Zinc13 mg
Copper1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B62.2 mg
Vitamin B120.1 mcg
Thiamin (B1)16 mg
Riboflavin (B2)6 mg
Niacin (B3)60 mg
Folate3738 mcg
Choline48 mg
Caffeine0 mg
Water241 g
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 54. The excerpt below is the record exactly as published.
PARSNIP CAKES. (Very old English recipe.) These do not taste of parsnips at all, and can be found still in the little country farms or cottages. Boil 3 parsnips until tender, mash and press through a sieve, mix in proportions of i tea- cupful to I quart of hot milk, ^ pint of yeast, some salt, and flour to make a stiff batter
Cook this with the app: pantry check, scaling, and the assistant.