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Wine (Parsnip)
From Recipes for the million, 1891
Serves 30
Fill up the cask every day as it works over.
Presented as published in 1891. 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
346Calories
3 gProtein
86 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories346 kcal
Protein3.2 g
Carbohydrates86 g
Fiber9.7 g
Sugars57 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium614 mg
Potassium895 mg
Calcium109 mg
Iron1.4 mg
Magnesium77 mg
Phosphorus167 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A0 mcg
Vitamin E2.4 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate140 mcg
Choline65 mg
Caffeine0 mg
Water824 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 230. The excerpt below is the record exactly as published.
WINE (PARSNIP). — Boil sixteen pounds of sliced parsnips in five gallons of water until they are quite soft ; squeeze the liquor from them, pass it through a sieve, and to each gallon of the liquor add three pounds of loaf sugar
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