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Parsnip Cakes

Name: Parsnip Cakes
Yield: 1 servings
Ingredients: Grate raw parsnips to make a cupful; 1 cup fine bread crumbs; 2 beaten eggs; a piece of butter; salt and pepper

From The Cook County cook book, 1912

Serves 1

Presented as published in 1912. 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

906Calories

29 gProtein

168 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories906 kcal

Protein29 g

Carbohydrates168 g

Fiber17 g

Sugars19 g

Total Fat13 g

Saturated Fat3.4 g

Monounsaturated Fat4 g

Polyunsaturated Fat4 g

Cholesterol52 mg

Sodium3453 mg

Potassium1217 mg

Calcium395 mg

Iron10 mg

Magnesium139 mg

Phosphorus473 mg

Zinc3.1 mg

Copper0.8 mg

Manganese2.3 mg

Vitamin D0.4 mcg

Vitamin C32 mg

Vitamin A75 mcg

Vitamin E2.8 mg

Vitamin K58 mcg

Vitamin B60.5 mg

Vitamin B120.5 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1 mg

Niacin (B3)14 mg

Folate378 mcg

Choline163 mg

Caffeine0 mg

Water223 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 278. The excerpt below is the record exactly as published.

PARSNIP CAKES. — Grate raw parsnips to make a cupful, add 1 cup fine bread crumbs, 2 beaten eggs, a piece of butter, and salt and pepper

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