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Parsnip Fritters

Name: Parsnip Fritters
Yield: 1 servings
Ingredients: Three large parsnips; Three table-spoonfuls of flour; One table-spoonful of butter (melted); Two eggs; One cupful of milk; One tea-spoonful of salt

From The Pattern cook-book, 1890

Serves 1

These fritters are delicious for breakfast.

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

637Calories

27 gProtein

88 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories637 kcal

Protein27 g

Carbohydrates88 g

Fiber16 g

Sugars44 g

Total Fat30 g

Saturated Fat7.7 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol433 mg

Sodium2571 mg

Potassium2018 mg

Calcium496 mg

Iron4.6 mg

Magnesium114 mg

Phosphorus660 mg

Zinc3.5 mg

Copper0.5 mg

Manganese0.9 mg

Vitamin D4.3 mcg

Vitamin C35 mg

Vitamin A238 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.9 mg

Folate335 mcg

Choline337 mg

Caffeine0 mg

Water529 g

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 124. The excerpt below is the record exactly as published.

PARSNIP FRITTERS. Three large parsnips. Three table-spoonfuls of flour. One table-spoonful of butter (melted). Two eggs. One cupful of milk. One tea-spoonful of salt

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