Stewed Parsnips
From How to cook vegetables, 1911
Presented as published in 1911. 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
804Calories
5 gProtein
65 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories804 kcal
Protein4.9 g
Carbohydrates65 g
Fiber16 g
Sugars32 g
Total Fat58 g
Saturated Fat22 g
Monounsaturated Fat25 g
Polyunsaturated Fat6.3 g
Cholesterol54 mg
Sodium150 mg
Potassium1544 mg
Calcium137 mg
Iron2.1 mg
Magnesium71 mg
Phosphorus200 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D1.4 mcg
Vitamin C37 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate263 mcg
Choline24 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 64. The excerpt below is the record exactly as published.
Stewed Parsnips. Wash, peel and cut 3 parsnips into slices, then boil them till they are nearly done, drain them and let them cool. Melt 2 or 3 oz. of bacon fat in a stew-pan ; when hot fry the parsnip to a light brown colour. Next add a tablespoonful of flour and moisten with sufficient brown stock just to cover the parsnips. Season with salt and pepper and 1 or 2 tablespoonsful of tomato sauce
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