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Parsnip Croquettes
From The new practical housekeeping, 1890
Serves 1
Presented as published in 1890. 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
757Calories
23 gProtein
136 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories757 kcal
Protein23 g
Carbohydrates136 g
Fiber32 g
Sugars63 g
Total Fat13 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium145 mg
Potassium3130 mg
Calcium326 mg
Iron6.2 mg
Magnesium151 mg
Phosphorus600 mg
Zinc3.4 mg
Copper0.8 mg
Manganese1.7 mg
Vitamin D2 mcg
Vitamin C71 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.8 mg
Folate587 mcg
Choline294 mg
Caffeine0 mg
Water545 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 229. The excerpt below is the record exactly as published.
arsnijf Croquettes. — Boil six parsnips till tender : when cold frate and mix with two eggs, season and add flour
Cook this with the app: pantry check, scaling, and the assistant.