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Parsnips Sautes

Name: Parsnips Sautes
Yield: 1 servings
Ingredients: six or seven parsnips; one tablespoonful of flour; one egg; salt; pepper

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

623Calories

15 gProtein

122 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories623 kcal

Protein15 g

Carbohydrates122 g

Fiber32 g

Sugars63 g

Total Fat8.1 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium74 mg

Potassium3038 mg

Calcium295 mg

Iron4.3 mg

Magnesium140 mg

Phosphorus482 mg

Zinc2.7 mg

Copper0.7 mg

Manganese1.5 mg

Vitamin D1 mcg

Vitamin C71 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.6 mg

Folate536 mcg

Choline147 mg

Caffeine0 mg

Water506 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 “SAUTES.” Mash six or seven parsnips, sprinkle with salt and pepper, and stir in one tablespoonful of flour and one egg

Cook this with the app: pantry check, scaling, and the assistant.