Parsnip Fritters
From La cuisine creole, 1885
Good mashed like turnips.
Presented as published in 1885. 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
9Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (30 nutrients)
Calories9.1 kcal
Protein0.5 g
Carbohydrates0.7 g
Sugars0.7 g
Total Fat0.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.8 mg
Sodium5.8 mg
Potassium23 mg
Calcium19 mg
Iron0 mg
Magnesium1.8 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline2.7 mg
Water13 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 39. The excerpt below is the record exactly as published.
PABSNIP FEITTERS. Boil the parsnips in salted water until they are done; make a batter of an egg, a spoonful of milk and flour, pepper and sait, and when the parsnips are cool enough to handle eut them in rounds, dip them in the batter and drop them into hot lard
Cook this with the app: pantry check, scaling, and the assistant.