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Parsnip Fritters
From Original White House Cookbook, 1887
Serves 1
Resembles the taste of salsify.
Presented as published in 1887. 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
624Calories
10 gProtein
103 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories624 kcal
Protein10 g
Carbohydrates103 g
Fiber23 g
Sugars43 g
Total Fat19 g
Saturated Fat7.6 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.1 g
Cholesterol40 mg
Sodium9892 mg
Potassium2035 mg
Calcium230 mg
Iron3.8 mg
Magnesium98 mg
Phosphorus306 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0.3 mcg
Vitamin C47 mg
Vitamin A32 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate391 mcg
Choline53 mg
Caffeine0 mg
Water329 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 129. The excerpt below is the record exactly as published.
PARSNIP FRITTERS. Boil four or five parsnips; when teniier take off the skin and mash them fine; add to them a teaspoonful of wheat fiour and a beaten egg; put a tablespoonful of lard or beef drippings in a frying pan over the fire, add to it a saltspoonful of salt
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