Parsnip Fritters
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Serve with potatoes au Gratin.
Presented as published in 1909. 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
449Calories
12 gProtein
84 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories449 kcal
Protein12 g
Carbohydrates84 g
Fiber21 g
Sugars42 g
Total Fat7 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium656 mg
Potassium2052 mg
Calcium207 mg
Iron3.3 mg
Magnesium96 mg
Phosphorus357 mg
Zinc2 mg
Copper0.5 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C47 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate370 mcg
Choline147 mg
Caffeine0 mg
Water350 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 35. The excerpt below is the record exactly as published.
PARSNIP FRITTERS. Scrape or pare (according to age) four parsnips, cut in small pieces and boil until soft. When done drain off water and mash fine ; add one egg well beaten, one tablespoonful of flour, one-quarter teaspoonful salt and a dash of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.