Parsnip Nuts

Name: Parsnip Nuts
Ingredients: Boil the parsnips and mash fine; To i pint add 1 teaspoonful of salt; 2 tablespoonfuls of melted butter; and 2 tablespoonfuls of milk; add a well beaten egg

From Delicate dishes, 1896

Presented as published in 1896. 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

603Calories

7 gProtein

88 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories603 kcal

Protein6.9 g

Carbohydrates88 g

Fiber24 g

Sugars49 g

Total Fat25 g

Saturated Fat14 g

Monounsaturated Fat6.5 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol62 mg

Sodium2350 mg

Potassium2269 mg

Calcium244 mg

Iron2.3 mg

Magnesium103 mg

Phosphorus318 mg

Zinc1.6 mg

Copper0.5 mg

Manganese1.1 mg

Vitamin D0.3 mcg

Vitamin C53 mg

Vitamin A194 mcg

Vitamin E0.6 mg

Vitamin K1.9 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate376 mcg

Choline10 mg

Caffeine0 mg

Water381 g

As published

This recipe was extracted from Delicate dishes (1896), page 19. The excerpt below is the record exactly as published.

PARSNIP NUTS. Boil the parsnips and mash fine. To i pint add i teaspoonful of salt, 2 tablespoonfuls of melted butter, a dash of pepper and 2 tablespoonfuls of milk. Mix well over the fire and when very hot add a well beaten egg

Cook this with the app: pantry check, scaling, and the assistant.