vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Parsnip Timbales
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
567Calories
22 gProtein
84 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein22 g
Carbohydrates84 g
Fiber21 g
Sugars48 g
Total Fat16 g
Saturated Fat5.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol387 mg
Sodium190 mg
Potassium2300 mg
Calcium384 mg
Iron3.8 mg
Magnesium115 mg
Phosphorus573 mg
Zinc3.1 mg
Copper0.5 mg
Manganese1 mg
Vitamin D3.2 mcg
Vitamin C48 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate382 mcg
Choline316 mg
Caffeine0 mg
Water499 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 127. The excerpt below is the record exactly as published.
PARSNIP TIMBALES. Parsnips, 4. Salt and pepper. Milk, y2 cup. Onion juice, 1 teaspoon. Eggs, 2. Boil parsnips and mash, add ingredients in order given with- out beating eggs. Mix well and press in small molds. Steam until firm and unmold onto a platter. Serve hot with a white sauce. GREEN TOMATO STEW. Green tomatoes, 6. Bread crumbs, 1/2 CUP- Pepper and salt. Egg, 1. Butter, 1 teaspoon. Cut tomatoes in slices and stew in closely covered saucepan without water for !/o hour. Season and stir in bread crumbs to which beaten egg has been added. Add butter and serve hot. FRIED EGGPLANT. Peel and slice eggplant, then put a sprinkling of salt between the slices. Pack in shape and place between 2 plates with a flatiron on top. Let stand over night. In the morning wipe each slice, dip in beaten egg, then into cracker crumbs and fry brown in deep fat. Serve hot. Mrs. E. L. G., Boston. EGGPLANT FRITTERS. Eggplant pulp, 1 pint. Eggs, 2. Vinegar, 1 tablespoon. Salt and pepper. Flour, y2 CUP- Boil eggplant whole in boiling salted water to cover, mixed wi'h vinegar. Cook 20 minutes or until tender. Mash and drain, then measure. Add the flour, well beaten eggs and seasoning to taste. Shape into small cakes and fry in hot fat. CORN OYSTERS. Green corn, 2 cups. Eggs, 2. AlrltH tiutter, 2 tablespoons. Salt and pepper. Flour. Cut corn from the cobb, add butter, beaten eggs and seasoning, and enough flour to form in little cakes. Fry in deep, hot fat. 284 VEGETABLES. CORN PUDDING. Corn, 1 can. Egg, 1. Soda crackers, 4. Salt and pepper. Milk, 1 cup
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