Parsnip Fritters

Name: Parsnip Fritters
Ingredients: Parsnips are scraped, sliced and boiled until tender; to each cupful is added ^ of a cupful of flour; I beaten egg; ^ of a teaspoonful of salt; a dash of pepper; ^ of a teaspoonful of baking powder

From 365 tasty dishes, 1906

Presented as published in 1906. 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

374Calories

12 gProtein

73 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories374 kcal

Protein12 g

Carbohydrates73 g

Fiber1.2 g

Sugars0.9 g

Total Fat3.9 g

Saturated Fat0.8 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.6 g

Cholesterol26 mg

Sodium1593 mg

Potassium143 mg

Calcium190 mg

Iron5.3 mg

Magnesium27 mg

Phosphorus169 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A32 mcg

Vitamin E0.1 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.7 mg

Folate153 mcg

Choline42 mg

Caffeine0 mg

Water24 g

As published

This recipe was extracted from 365 tasty dishes (1906), page 14. The excerpt below is the record exactly as published.

Parsnip Fritters. Parsnips are scraped, sliced and boiled until tender. They may then be browned in a Uttle butter, or egged, crumbed and fried in deep fat. For fritters they are mashed, and to each cupful is added ^ of a cupful of flour, I beaten egg, ^ of a teaspoonful of salt, a dash of pepper, ^ of a teaspoonful of baking powder

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