Parsnip Fritters
From The universal cookery book, 1887
These resemble the taste of salsify or oyster-plant.
Presented as published in 1887. 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
501Calories
10 gProtein
103 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories501 kcal
Protein10 g
Carbohydrates103 g
Fiber23 g
Sugars43 g
Total Fat5.2 g
Saturated Fat0.8 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Cholesterol26 mg
Sodium192 mg
Potassium2033 mg
Calcium224 mg
Iron3.7 mg
Magnesium98 mg
Phosphorus306 mg
Zinc1.7 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0.2 mcg
Vitamin C47 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate391 mcg
Choline42 mg
Caffeine0 mg
Water329 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 42. 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 teaspoonful of wheat flour and a beaten egg. Put a tablespoon- ful of lard or beef-dripping in a frying-pan over the fire, add to it a saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.