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Parsnips
From The economical cook book, 1905
Serves 4
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
429Calories
1 gProtein
5 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein0.8 g
Carbohydrates4.9 g
Fiber1.3 g
Sugars2.7 g
Total Fat46 g
Saturated Fat29 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.7 g
Omega-30.2 g
Cholesterol122 mg
Sodium2115 mg
Potassium137 mg
Calcium26 mg
Iron0.2 mg
Magnesium6.7 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A388 mcg
Vitamin E1.3 mg
Vitamin K4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate23 mcg
Choline11 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 64. The excerpt below is the record exactly as published.
Parsnips. Scrape and wash them, split them down through the middle— if large, in quarters ; boil them in water with a little salt ; when tender, drain than, put them in a v^etable dish and pour over them drawn butter made with milk
Cook this with the app: pantry check, scaling, and the assistant.