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Parsnips Stewed with Bacon
From The Cook County cook book, 1912
Serves 2
A hearty dish with a rich flavor.
Presented as published in 1912. 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
450Calories
10 gProtein
58 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories450 kcal
Protein10 g
Carbohydrates58 g
Fiber16 g
Sugars32 g
Total Fat19 g
Saturated Fat6 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol32 mg
Sodium362 mg
Potassium1575 mg
Calcium135 mg
Iron1.7 mg
Magnesium72 mg
Phosphorus267 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C35 mg
Vitamin A5.3 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.9 mg
Folate250 mcg
Choline23 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 279. The excerpt below is the record exactly as published.
PARSNIPS STEWED WITH BACON.— Peel ^ a doz. pars- nips and boil with 6 thin slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.