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Stewed Parsnips
From The Twin-city housewife, 1920
Serves 2
Especially nice for sick people or small children.
Presented as published in 1920. 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
365Calories
8 gProtein
71 gCarbs
11 gFat
Full nutrition (32 nutrients)
Calories365 kcal
Protein8.2 g
Carbohydrates71 g
Fiber16 g
Sugars42 g
Total Fat11 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol30 mg
Sodium49 mg
Potassium1668 mg
Calcium284 mg
Iron1.7 mg
Magnesium82 mg
Phosphorus316 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D1.2 mcg
Vitamin C35 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate256 mcg
Choline22 mg
Water342 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 32. The excerpt below is the record exactly as published.
Stewed Parsnips Boil in plenty of water one-half dozen medium-sized parsnips. When so they can be pierced with a fork take up, slice them, put in a stew pan with one cup of milk, a tablespoon of butter and pepper to taste. Stew until soft. Thicken with one tablespoon of flour and let boil up. Add two teaspoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.