Parsnip Fritters
From Fifty-two Sunday dinners, 1913
Serve very hot.
Presented as published in 1913. 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
392Calories
6 gProtein
87 gCarbs
2 gFat
Full nutrition (18 nutrients)
Calories392 kcal
Protein5.7 g
Carbohydrates87 g
Fiber24 g
Sugars47 g
Total Fat2.4 g
Sodium2.2 mg
Potassium2216 mg
Calcium199 mg
Iron2.3 mg
Magnesium99 mg
Phosphorus281 mg
Zinc1.5 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin C53 mg
Folate375 mcg
Water350 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 75. The excerpt below is the record exactly as published.
PARSNIP FRITTERS Wash and scrub parsnips. Cover with boiling water and cook until tender. Drain, plunge in cold water and rub off skins with the hands. Mash and rub them through a coarse sieve. Season with salt and pepper, moisten with a little cream
Cook this with the app: pantry check, scaling, and the assistant.