vegetarianpescatariangluten-freeegg-freefish-freeshellfish-free
Parsnips with Butter Sauce
From Miss Parloa's kitchen companion, 1887
Serves 6
Presented as published in 1887. 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
456Calories
9 gProtein
87 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories456 kcal
Protein9.2 g
Carbohydrates87 g
Fiber12 g
Sugars22 g
Total Fat8.1 g
Saturated Fat1.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol0 mg
Sodium2364 mg
Potassium908 mg
Calcium277 mg
Iron22 mg
Magnesium68 mg
Phosphorus176 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.4 mg
Folate218 mcg
Choline19 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 267. The excerpt below is the record exactly as published.
Parsnips with Butter Sauce. Scrape and wash the parsnips. Cut them in slices about five inches long and one-third of an inch wide. Put one quart of these slices in a stew-pan with two quarts of boiling water. Cook them for three-quarters of an hour. When they have been boiling for half an hour, add one table-spoonful of salt. When they are done, drain off all the water, and put the parsnips in a vegetable dish. Dredge them lightly with salt, and pour half a pint of butter sauce
Cook this with the app: pantry check, scaling, and the assistant.