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Poached Eggs on Parsnips
From The Cook County cook book, 1912
Serves 1
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
619Calories
17 gProtein
135 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories619 kcal
Protein17 g
Carbohydrates135 g
Fiber9 g
Sugars11 g
Total Fat2.5 g
Saturated Fat14 g
Monounsaturated Fat135 g
Polyunsaturated Fat55 g
Omega-316 g
Cholesterol0 mg
Sodium555 mg
Potassium995 mg
Calcium107 mg
Iron8.4 mg
Magnesium99 mg
Phosphorus291 mg
Zinc1.5 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A0 mcg
Vitamin E39 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate331 mcg
Choline61 mg
Water193 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 36. The excerpt below is the record exactly as published.
POACHED EGGS ON PARSNIPS.— Mash parsnips fine and form into ball with flour and seasoning. Fry in lard, butter or vegetable oil
Cook this with the app: pantry check, scaling, and the assistant.