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Parsnips
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
395Calories
6 gProtein
88 gCarbs
2 gFat
Full nutrition (18 nutrients)
Calories395 kcal
Protein5.8 g
Carbohydrates88 g
Fiber24 g
Sugars48 g
Total Fat2.4 g
Sodium2.2 mg
Potassium2236 mg
Calcium200 mg
Iron2.3 mg
Magnesium100 mg
Phosphorus283 mg
Zinc1.5 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin C54 mg
Folate378 mcg
Water353 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 162. The excerpt below is the record exactly as published.
PARSNIPS Wash and scrape the parsnips; cut in slices about one fourth of an inch thick; cover with boiling salt
Cook this with the app: pantry check, scaling, and the assistant.