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Parsnips Fritte
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. 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
753Calories
8 gProtein
116 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories753 kcal
Protein7.6 g
Carbohydrates116 g
Fiber32 g
Sugars63 g
Total Fat29 g
Saturated Fat7.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.9 g
Cholesterol26 mg
Sodium2.9 mg
Potassium2958 mg
Calcium265 mg
Iron3 mg
Magnesium132 mg
Phosphorus375 mg
Zinc2 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D1.2 mcg
Vitamin C71 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate500 mcg
Choline31 mg
Caffeine0 mg
Water467 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 64. The excerpt below is the record exactly as published.
PARSNIPS "FRITTE.” Boil the parsnips till tender ; drain, sprinkle with salt and pepper, dip them into butter, then into flour, and then sprinkle with sugar. Melt two or three tablespoon fuls of dripping in a frying pan, put in the parsnips, and fry until browned on both sides. Mrs. H. W. O’Melveny. PARSNIPS “SAUTES.” Mash six or seven parsnips
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