Stewed Parsnips
From Manual for army cooks, 1896
Presented as published in 1896. 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
395Calories
6 gProtein
88 gCarbs
2 gFat
Full nutrition (18 nutrients)
Calories395 kcal
Protein5.8 g
Carbohydrates88 g
Fiber24 g
Sugars48 g
Total Fat2.4 g
Sodium2.2 mg
Potassium2236 mg
Calcium200 mg
Iron2.3 mg
Magnesium100 mg
Phosphorus283 mg
Zinc1.5 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin C54 mg
Folate378 mcg
Water353 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 54. The excerpt below is the record exactly as published.
STEWED PARSNIPS. Boil and slice the parsnips thin. Put tliem into a pot with enough stock, or the liquor from boiled fresh beef, to about half cover them. Season with 126 MANUAL FOR ARMY COOKS. pepper, salt, and mace, or grated nutmeg. Cover ; stew gently for fifteen minutes, stirring frequently. FRIED PARSNIPS. Boil tlie parsnips until tender ; scrape off the skin and cut tliem lengthwise into slices one-quarter inch thick. Dip each slice into beaten egg or flour. Put into a frying pan enough lard or beef dripping so that when melted it will just cover the bottom of the pan. When this becomes hot put in the parsnij^s and fry brown on both sides. When cooked take them up, drain off the grease, season with pepper, and serve. They may be fried without the egg or flour. PARSNIP CAKES. Scrape, wash, boil, and mash the parsnips. When cold, season with salt
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