Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
839
Calories
28g
Protein
26g
Fat
121g
Carbs
What these numbers assume — 5 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 |
| Parsnip | 1/2 cup (78g) | 55 |
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 tablespoonful of butter
- three tablespoonfuls of flour
- a cup of rich milk
- two large parsnips
- one egg
Directions
1
Boil tender, mash smooth and fine, picking oni all the hard parts. For two large parsnips, allow one egg, two-thirds of a cup of rich milk, one tablespoonful of butter, one of salt and three tablespoonfuls of flour. Beat the eggs light, stir in the mashed parsnips, beating hard, then the butter and salt, lastly the milk. Fry as fritters, or as griddle cakes.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive