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Parsnip Croquettes
From Kirmess cook book, 1907
Serves 1
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
179Calories
4 gProtein
39 gCarbs
1 gFat
Full nutrition (22 nutrients)
Calories179 kcal
Protein4 g
Carbohydrates39 g
Fiber5.4 g
Sugars11 g
Total Fat0.9 g
Sodium1 mg
Potassium527 mg
Calcium49 mg
Iron1.9 mg
Magnesium29 mg
Phosphorus90 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin C12 mg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate123 mcg
Water80 g
As published
This recipe was extracted from Kirmess cook book (1907), page 119. The excerpt below is the record exactly as published.
PARSNIP CROQUETTES. Mrs, E. A. Hammond^ Wash parsnip and cook forty-five minutes in boiling salted water. Drain, plunge into cold water, when skins VEGETABLES. 281 will be found to slip off easily. Mash, season with but- ter, salt and pepper, shape in small flat round balls, roll in flour and saute in butter
Cook this with the app: pantry check, scaling, and the assistant.