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Parsnip Fritters
From Original White House Cookbook, 1887
Serves 1
Avoid covering them to maintain crispness.
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
213Calories
4 gProtein
51 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories213 kcal
Protein4 g
Carbohydrates51 g
Fiber12 g
Sugars14 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium738 mg
Potassium1101 mg
Calcium111 mg
Iron1.7 mg
Magnesium87 mg
Phosphorus207 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E3 mg
Vitamin K3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate174 mcg
Choline81 mg
Water241 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 171. The excerpt below is the record exactly as published.
PARSNIP FRITTERS. Take three or four good-sized parsnips. Boil them until tender. Mash and season with a little butter, a pinch of salt and a slight sprink- ling of pepper. Have ready a plate with some sifted flour
Cook this with the app: pantry check, scaling, and the assistant.