Parsnip Stew

Name: Parsnip Stew
Ingredients: One-half pound salt pork; add two parsnips; three or four potatoes; 2 cups flour; one teaspoon soda; two teaspoons cream tartar; one well beaten egg; a little salt; milk to make stiff batter

From The National home cook book, 1900

A spoonful of sugar greatly improves flavor.

Presented as published in 1900. 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

3523Calories

60 gProtein

329 gCarbs

219 gFat

Full nutrition (34 nutrients)

Calories3523 kcal

Protein60 g

Carbohydrates329 g

Fiber20 g

Sugars37 g

Total Fat219 g

Saturated Fat79 g

Monounsaturated Fat99 g

Polyunsaturated Fat25 g

Omega-30 g

Cholesterol345 mg

Sodium227 mg

Potassium5432 mg

Calcium523 mg

Iron20 mg

Magnesium254 mg

Phosphorus1084 mg

Zinc6.4 mg

Copper1.2 mg

Manganese3.1 mg

Vitamin D10 mcg

Vitamin C112 mg

Vitamin A169 mcg

Vitamin E0.7 mg

Vitamin K9.2 mcg

Vitamin B61.8 mg

Vitamin B122.2 mcg

Thiamin (B1)3.1 mg

Riboflavin (B2)1.9 mg

Niacin (B3)24 mg

Folate661 mcg

Choline280 mg

Caffeine0 mg

Water807 g

As published

This recipe was extracted from The National home cook book (1900), page 80. The excerpt below is the record exactly as published.

PARSNIP STEW—One-half pound salt pork, ‘slice add two parsnips and three or four potatoes, cut in di Cook 15. minutes, then add dumplings, made as follows: T cups flour, one teaspoon soda, two teaspoons cream tart one well beaten egg, a little salt, milk to make stiff ba. Dr

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