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Parsnip Fritters
From The Cook County cook book, 1912
Serves 3
Serve immediately for best texture.
Presented as published in 1912. 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
110Calories
2 gProtein
2 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories110 kcal
Protein2.4 g
Carbohydrates2.1 g
Fiber0 g
Sugars0.1 g
Total Fat10 g
Saturated Fat4.8 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol71 mg
Sodium24 mg
Potassium27 mg
Calcium9.8 mg
Iron0.4 mg
Magnesium2.7 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline56 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 279. The excerpt below is the record exactly as published.
PARSNIP FRITTERS.— Boil the parsnips, and when tender take oflf the skin and mark them fine; add a tablespoon of flour, and a beaten egg', make into small cakes with a spoon, and put into boiling hot lard or beef drippings
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