Parsnips - To Boil
From Household cookery and laundry work, 1882
Presented as published in 1882. 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
358Calories
5 gProtein
79 gCarbs
6 gFat
Full nutrition (23 nutrients)
Calories358 kcal
Protein5.4 g
Carbohydrates79 g
Fiber21 g
Sugars42 g
Total Fat5.8 g
Cholesterol10 mg
Sodium2.5 mg
Potassium1976 mg
Calcium178 mg
Iron2.2 mg
Magnesium89 mg
Phosphorus254 mg
Zinc1.3 mg
Copper0.5 mg
Manganese1 mg
Vitamin C47 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate338 mcg
Water312 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 26. The excerpt below is the record exactly as published.
PARSNIPS— TO BOIL. 4 Parsnips. £ teacupful of Milk. 1 teaspoonful Flour. Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.