Parsnips, Boiled
From English and French cookery, 1890
Presented as published in 1890. 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
87Calories
1 gProtein
19 gCarbs
1 gFat
Full nutrition (18 nutrients)
Calories87 kcal
Protein1.3 g
Carbohydrates19 g
Fiber5.4 g
Sugars11 g
Total Fat0.5 g
Sodium0.5 mg
Potassium493 mg
Calcium44 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C12 mg
Folate83 mcg
Water78 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 64. The excerpt below is the record exactly as published.
Parsnips, Boiled. — Wash, scrape, and remove all blemishes from the parsnips
Cook this with the app: pantry check, scaling, and the assistant.