Scalloped Parsnips
From Aunt Sammy's radio recipes, 1926
Presented as published in 1926. 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
858Calories
28 gProtein
155 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories858 kcal
Protein28 g
Carbohydrates155 g
Fiber21 g
Sugars51 g
Total Fat13 g
Saturated Fat5.1 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol19 mg
Sodium1227 mg
Potassium2086 mg
Calcium640 mg
Iron7.3 mg
Magnesium141 mg
Phosphorus626 mg
Zinc3.7 mg
Copper0.7 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A199 mcg
Vitamin E0.3 mg
Vitamin K7.6 mcg
Vitamin B60.2 mg
Vitamin B121.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.9 mg
Folate389 mcg
Choline16 mg
Caffeine0 mg
Water439 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 19. The excerpt below is the record exactly as published.
SCALLOPED PARSNIPS Scrub the parsnips clean. Cook until tender in lightly salted water — 20 to 30 minutes will be enough for medium- sized ones. Drain. Scrape off the outer skin. Split the parsnips lengthwise. Pull out the woody cores. Place the parsnips in a shallow baking dish. Cover them with a white sauce made with butter, flour, and milk. If desired, the liquid for the sauce may be top milk, or cream, in which case less butter is needed. After this sauce is poured over the parsnips, cover the top with bread crumbs
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