vegetarianpescatariangluten-freeegg-freefish-freeshellfish-free
Parsnips, To Stew
From Recipes for the million, 1891
Serves 2
Presented as published in 1891. 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
476Calories
6 gProtein
10 gCarbs
46 gFat
Full nutrition (31 nutrients)
Calories476 kcal
Protein6.4 g
Carbohydrates10 g
Sugars6 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol136 mg
Sodium71 mg
Potassium300 mg
Calcium225 mg
Iron0 mg
Magnesium22 mg
Phosphorus193 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin A40 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline22 mg
Water178 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 165. The excerpt below is the record exactly as published.
PARSNIPS, To Stew. — Boil them in milk and water till they are tender, then scrape and cut into slices ; put them back into the saucepan with a cupful of cream, and when the cream boils pour them into a dish and serve with butter sauce
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