Parsnip Salad
From How to cook vegetables, 1911
Presented as published in 1911. 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
261Calories
4 gProtein
58 gCarbs
2 gFat
Full nutrition (18 nutrients)
Calories261 kcal
Protein3.8 g
Carbohydrates58 g
Fiber16 g
Sugars32 g
Total Fat1.6 g
Sodium1.5 mg
Potassium1479 mg
Calcium133 mg
Iron1.5 mg
Magnesium66 mg
Phosphorus188 mg
Zinc1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin C35 mg
Folate250 mcg
Water233 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 64. The excerpt below is the record exactly as published.
Parsnip Salad. Plainly-boiled parsnips, when cold, make an excellent salad. Slice the parsnips, not too thinly, and season with salt and pepper, and mix with vinaigrette salad dressing
Cook this with the app: pantry check, scaling, and the assistant.