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Parsnips, To Boil
From Cookery for every household, 1914
Serves 1
Time to cook: 30 minutes to 1 hour.
Presented as published in 1914. 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
174Calories
3 gProtein
39 gCarbs
1 gFat
Full nutrition (18 nutrients)
Calories174 kcal
Protein2.5 g
Carbohydrates39 g
Fiber11 g
Sugars21 g
Total Fat1.1 g
Sodium1 mg
Potassium986 mg
Calcium88 mg
Iron1 mg
Magnesium44 mg
Phosphorus125 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin C24 mg
Folate167 mcg
Water156 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 244. The excerpt below is the record exactly as published.
Parsnips, To Boil To Prepare the Parsnips. — Wash and scrape the parsnips from the thick end downwards until all the brown outside is removed. If old, it may be necessary to peel them thinly. Cut off the tops and throw them into cold water as they are pre- pared, to prevent discoloration. Then cut them in halves or quarters according to size. To Boil the Parsnips. — Have ready on the fire a saucepan of boiling water slightly salted, throw in the prepared parsnips, bring to boiling-point and cook slowly until the roots are tender. Then drain. Or, if the parnsips are being served as a garnish for boiled meat, they may be boiled or steamed along with the meat. Time to cook, § to 1 hour. 527. Parsnips & la Maitre d’Hotel (Panais a la Maitre d’Hotel) 2 or 3 parsnips
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