vegetarianpescatarianfish-freeshellfish-free
Parsnips a la Francaise
From The Portland Woman's Exchange 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
728Calories
19 gProtein
137 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories728 kcal
Protein19 g
Carbohydrates137 g
Fiber21 g
Sugars43 g
Total Fat12 g
Saturated Fat2.3 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol26 mg
Sodium10667 mg
Potassium1818 mg
Calcium307 mg
Iron6.3 mg
Magnesium119 mg
Phosphorus374 mg
Zinc2.5 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D0.2 mcg
Vitamin C74 mg
Vitamin A32 mcg
Vitamin E0.9 mg
Vitamin K4.7 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.3 mg
Folate392 mcg
Choline63 mg
Caffeine0 mg
Water385 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 46. The excerpt below is the record exactly as published.
Parsnips a la Francaise. Peel and wash 3 or 4 parsnips, and if large cut in half. Boil in plenty of water with salt and lemon juice. When tender lift and drain. Brush over with beaten egg, roll in VEGETABLES 119 bread crumbs, put in oven to brown quickly. Sprinkle with chopped parsley. Dish in a pyramid, and pour around melted butter sauce
Cook this with the app: pantry check, scaling, and the assistant.