Scalloped Parsnips
From Physical culture cook book, 1901
Presented as published in 1901. 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
87Calories
1 gProtein
19 gCarbs
1 gFat
Full nutrition (18 nutrients)
Calories87 kcal
Protein1.3 g
Carbohydrates19 g
Fiber5.4 g
Sugars11 g
Total Fat0.5 g
Sodium0.5 mg
Potassium493 mg
Calcium44 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C12 mg
Folate83 mcg
Water78 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 15. The excerpt below is the record exactly as published.
Scalloped Parsnips. — Boil, scrape and mash the parsnips, season and put in a dish. Cover with bread crumbs, bits of butter
Cook this with the app: pantry check, scaling, and the assistant.