Parsnip Wine
From The way to the heart, 1905
Presented as published in 1905. 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
5877Calories
12 gProtein
1508 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories5877 kcal
Protein12 g
Carbohydrates1508 g
Fiber36 g
Sugars1401 g
Total Fat7.1 g
Saturated Fat0.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium2339 mg
Potassium3365 mg
Calcium460 mg
Iron5.9 mg
Magnesium303 mg
Phosphorus620 mg
Zinc2.5 mg
Copper1.7 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C117 mg
Vitamin A0 mcg
Vitamin E9 mg
Vitamin K9 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.5 mg
Folate521 mcg
Choline243 mg
Caffeine0 mg
Water4503 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 46. The excerpt below is the record exactly as published.
Parsnip Wine. Chop enough parsnips to fill a quart measure, and then cover them with i gallon of water. Boil for i hour, strain off and add 3 pounds of white sugar
Cook this with the app: pantry check, scaling, and the assistant.