Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
916
Calories
31g
Protein
27g
Fat
138g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Parsnip | 1/2 cup (78g) | 55 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half cup milk
- three tablespoons flour
- a tablespoon of butter
- six medium sized parsnips till tender
- two eggs
- twelve ears of corn grated
- four eggs
- salt
Directions
1
One-half cup milk and a tablespoon of butter ; boil five or six medium sized parsnips till tender, mash very fine, add two eggs, three tablespoons flour and a little salt ; fry a delicate brown in hot drippings. Serve on a hot dish, or napkin.
2
VAI.UABLE RECIPES. 309
3
GEEEN CORN FRITTERS..
4
Mrs. Andrews.
5
Twelve ears of corn grated, four eggs, tablespoon of butter, salt, very little flour ; drop a spoonful of the batter into boiling lard.
By Home for the Friendless (Chicago, Ill.) ·
Recipe sourced from
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