Parsnip Fritters

Name: Parsnip Fritters
Ingredients: three large parsnips; two eggs; one cup of rich milk; one tablespoon of butter; one teaspoon of salt; three tablespoons of flour

From Home dissertations, 1891

Presented as published in 1891. 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

490Calories

19 gProtein

77 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories490 kcal

Protein19 g

Carbohydrates77 g

Fiber16 g

Sugars32 g

Total Fat22 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol403 mg

Sodium2478 mg

Potassium1652 mg

Calcium196 mg

Iron4.6 mg

Magnesium85 mg

Phosphorus413 mg

Zinc2.5 mg

Copper0.5 mg

Manganese0.9 mg

Vitamin D2 mcg

Vitamin C35 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)1.7 mg

Folate335 mcg

Choline294 mg

Caffeine0 mg

Water314 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 117. The excerpt below is the record exactly as published.

PARSNIP FRITTERS. Boil tender, mash smooth and fine, picking out the woody bits. For three large pars- nips allow two eggs, one cup of rich milk, one tablespoon of butter, one teaspoon of salt, three tablespoons of flour

Cook this with the app: pantry check, scaling, and the assistant.