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Parsnips Fried
From The economical cook book, 1905
Serves 1
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
727Calories
1 gProtein
184 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories727 kcal
Protein1.3 g
Carbohydrates184 g
Fiber5.4 g
Sugars175 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium85 mg
Potassium3718 mg
Calcium499 mg
Iron11 mg
Magnesium557 mg
Phosphorus131 mg
Zinc1 mg
Copper1.2 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.1 mg
Folate83 mcg
Choline29 mg
Caffeine0 mg
Water205 g
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 Fried. Scrape and wash them, and boil them whole until tender } when cold, cut them in slices lengthwise half an inch in thick- ness ; put in a pan a mixture of two-thirds molasses and on^ third water
Cook this with the app: pantry check, scaling, and the assistant.