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Parsnips Fried in Molasses
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Presented as published in 1880. 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
640Calories
3 gProtein
162 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories640 kcal
Protein3 g
Carbohydrates162 g
Fiber9 g
Sugars135 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium614 mg
Potassium3243 mg
Calcium423 mg
Iron9.1 mg
Magnesium466 mg
Phosphorus206 mg
Zinc1.1 mg
Copper1.1 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A0 mcg
Vitamin E2.2 mg
Vitamin K2.2 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate130 mcg
Choline83 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 120. The excerpt below is the record exactly as published.
Parsnips Fried in Molasses. Have one cupful of molasses in a large frying-pan. When boiling, put in slices of parsnips that have been seasoned with salt
Cook this with the app: pantry check, scaling, and the assistant.