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Parsnip Fritters
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
395Calories
6 gProtein
88 gCarbs
2 gFat
Full nutrition (18 nutrients)
Calories395 kcal
Protein5.8 g
Carbohydrates88 g
Fiber24 g
Sugars48 g
Total Fat2.4 g
Sodium2.2 mg
Potassium2236 mg
Calcium200 mg
Iron2.3 mg
Magnesium100 mg
Phosphorus283 mg
Zinc1.5 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin C54 mg
Folate378 mcg
Water353 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 181. The excerpt below is the record exactly as published.
Parsnip Fritters, — After boiling the parsnips, plunge them into cold water and the skins will shp off easil}^ mash them, and season to taste with butter^ salt^ and pepper. Flour the hands, and shape the mashed parsnip 20 3o6 The Boston Cook Book, into small, flat oval cakes. Eoll them in flour, and fry them in butter until brown ; or dip them in molasses
Cook this with the app: pantry check, scaling, and the assistant.