Parsnip Cakes
From Manual for army cooks, 1896
Presented as published in 1896. 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
395Calories
6 gProtein
88 gCarbs
2 gFat
Full nutrition (18 nutrients)
Calories395 kcal
Protein5.8 g
Carbohydrates88 g
Fiber24 g
Sugars48 g
Total Fat2.4 g
Sodium2.2 mg
Potassium2236 mg
Calcium200 mg
Iron2.3 mg
Magnesium100 mg
Phosphorus283 mg
Zinc1.5 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin C54 mg
Folate378 mcg
Water353 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 54. The excerpt below is the record exactly as published.
season with pepper, and serve. They may be fried without the egg or flour. PARSNIP CAKES. Scrape, wash, boil, and mash the parsnips. When cold, season with salt and pepper and, flouring your hands
Cook this with the app: pantry check, scaling, and the assistant.