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Parsnip Cakes
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
These are very good with pork chop.
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
64Calories
3 gProtein
3 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories64 kcal
Protein3 g
Carbohydrates2.6 g
Fiber0 g
Sugars0.1 g
Total Fat4.5 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol184 mg
Sodium8.2 mg
Potassium22 mg
Calcium22 mg
Iron0.6 mg
Magnesium1.5 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline139 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 139. The excerpt below is the record exactly as published.
Parsnip Gakes Peel, cut in pieces, and cook some parsnips in salted water in which a tablespoonful of flour has been mixed. When ten- der, drain thoroughly, chop fine, and press through a fine col- ander. Return to the saucepan, add salt, a little white pepper, a little flour, and the beaten yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.