vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Parsnip Fritters
From Miss Parloa's kitchen companion, 1887
Serves 3
Ensure fat is hot enough to float fritters.
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
607Calories
20 gProtein
114 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein20 g
Carbohydrates114 g
Fiber6.8 g
Sugars16 g
Total Fat8.9 g
Saturated Fat3.6 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol36 mg
Sodium1572 mg
Potassium946 mg
Calcium433 mg
Iron6.8 mg
Magnesium92 mg
Phosphorus442 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D1.7 mcg
Vitamin C19 mg
Vitamin A73 mcg
Vitamin E1.7 mg
Vitamin K1.8 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate256 mcg
Choline97 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 267. The excerpt below is the record exactly as published.
Parsnip Fritters. Put a pint of flour into a sieve, and add to it one tea- spoonful and a half of baking-powder and a scant tea- spoonful of salt. Mix thoroughly, and rub through the sieve. Next beat two eggs till light ; and after adding a pint of milk to them, stir the mixture into the flour. Follow with the addition of a pint of cold boiled parsnips
Cook this with the app: pantry check, scaling, and the assistant.