Parsnip Cakes

Name: Parsnip Cakes
Ingredients: Boil parsnips until tender; add beaten egg; little flour; salt; pepper; a little milk or water

From The Raleigh cook book, 1907

Serve hot.

Presented as published in 1907. 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

492Calories

13 gProtein

93 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories492 kcal

Protein13 g

Carbohydrates93 g

Fiber24 g

Sugars47 g

Total Fat7.3 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium73 mg

Potassium2296 mg

Calcium228 mg

Iron3.6 mg

Magnesium107 mg

Phosphorus388 mg

Zinc2.2 mg

Copper0.6 mg

Manganese1.1 mg

Vitamin D1 mcg

Vitamin C53 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.6 mg

Folate411 mcg

Choline147 mg

Caffeine0 mg

Water389 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 11. The excerpt below is the record exactly as published.

Parsnip Cakes.—Boil parsnips until tender, mash, add beaten egg, little flour, salt, pepper, a little milk or water

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