Parsnip Fritters
From The home science cook book, 1902
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
366Calories
10 gProtein
78 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories366 kcal
Protein10 g
Carbohydrates78 g
Fiber16 g
Sugars12 g
Total Fat4.5 g
Saturated Fat1.3 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol26 mg
Sodium748 mg
Potassium1215 mg
Calcium240 mg
Iron5.3 mg
Magnesium117 mg
Phosphorus248 mg
Zinc1.3 mg
Copper0.7 mg
Manganese4.1 mg
Vitamin D0.2 mcg
Vitamin C29 mg
Vitamin A38 mcg
Vitamin E2.6 mg
Vitamin K44 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate187 mcg
Choline106 mg
Caffeine0 mg
Water201 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 67. The excerpt below is the record exactly as published.
Parsnip Fritters. Mash cooked parsnips, removing tough fibers. To each cup add one beaten egg, and season with salt, pepper, and sugar if desired. If too thin add a little flour
Cook this with the app: pantry check, scaling, and the assistant.