Parsnip Sauce (Sweet)

Name: Parsnip Sauce (Sweet)
Ingredients: 1 lb. parsnip; 1 pint water; 1 oz. jam; 1/2 oz. corn flour; lemon or almond essence; little cochineal

From The victory cookery book, 1918

Presented as published in 1918. 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

No method was recorded for this recipe.

Nutrition per serving

525Calories

7 gProtein

119 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories525 kcal

Protein6.7 g

Carbohydrates119 g

Fiber25 g

Sugars62 g

Total Fat2.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium25 mg

Potassium2283 mg

Calcium220 mg

Iron3.1 mg

Magnesium110 mg

Phosphorus302 mg

Zinc1.6 mg

Copper0.6 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C56 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate403 mcg

Choline2.9 mg

Caffeine0 mg

Water836 g

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 12. The excerpt below is the record exactly as published.

Parsnip Sauce (Sweet) Materials.—1 |b. parsnip, 1 pint water, 1 oz. jam, } oz. corn flour, lemon or almond essence, little cochineal

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