Parsnip Fritters
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Resembles the taste of salsify or oyster plant.
Presented as published in 1902. 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
552Calories
12 gProtein
80 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories552 kcal
Protein12 g
Carbohydrates80 g
Fiber21 g
Sugars42 g
Total Fat21 g
Saturated Fat5.6 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol200 mg
Sodium73 mg
Potassium2045 mg
Calcium205 mg
Iron3 mg
Magnesium95 mg
Phosphorus352 mg
Zinc2 mg
Copper0.5 mg
Manganese1 mg
Vitamin D1.7 mcg
Vitamin C47 mg
Vitamin A80 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate362 mcg
Choline164 mg
Caffeine0 mg
Water350 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 51. The excerpt below is the record exactly as published.
PARSNIP FRITTERS. Boil four or five parsnips; when tender, take off the skin and mash them fine, add to them a teaspoonfol of wheat flour and a beaten egg; pat a table spoonful of lard or beef dripping in a frying-pan over the fire, add to it a saltspoon- ful of sal
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