Scalloped Parsnips
From The "Queen" cookery books: Vegetables, 1902
Presented as published in 1902. 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
344Calories
10 gProtein
76 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories344 kcal
Protein10 g
Carbohydrates76 g
Fiber18 g
Sugars22 g
Total Fat2 g
Saturated Fat0.3 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol44 mg
Sodium1392 mg
Potassium1684 mg
Calcium199 mg
Iron3.1 mg
Magnesium138 mg
Phosphorus351 mg
Zinc1.6 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D0.1 mcg
Vitamin C59 mg
Vitamin A0.5 mcg
Vitamin E4.8 mg
Vitamin K5 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate263 mcg
Choline138 mg
Caffeine0 mg
Water375 g
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.
two cupfuls of mashed parsnip, as for parsnip balls, and pile this in a well-buttered fireproof dish ; sprinkle thickly with breadcrumbs, and some morsels of butter, or clarified dripping, dust with coralline pepper, and bake till nicely browned on the top. A few drops of essence of anchovy, or two or three spoonfuls of rich shrimp sauce laid over the bottom of the dish before putting in the parsnip, make a particularly good scallop. Parsnips
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