vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Parsnip Croquets
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
758Calories
26 gProtein
135 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories758 kcal
Protein26 g
Carbohydrates135 g
Fiber21 g
Sugars31 g
Total Fat24 g
Saturated Fat3.3 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol220 mg
Sodium5785 mg
Potassium1651 mg
Calcium425 mg
Iron9.5 mg
Magnesium133 mg
Phosphorus466 mg
Zinc3.4 mg
Copper0.8 mg
Manganese3.2 mg
Vitamin D1 mcg
Vitamin C43 mg
Vitamin A139 mcg
Vitamin E0.8 mg
Vitamin K233 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.9 mg
Folate355 mcg
Choline167 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 65. The excerpt below is the record exactly as published.
PAESNIP CROQUETS. 1 lb. parsnips ^ lb. breadcrumbs 1 oz. butter 1 lemon Pepper 2 eggs Parsley Salt Teaspoonful grated cheese
Cook this with the app: pantry check, scaling, and the assistant.