Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
61
Calories
1g
Protein
0g
Fat
15g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parsnip | 1/2 cup (78g) | 55 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- two medium-sized egg-plants
- 67 parsnips
- salt
- pepper
Directions
1
Peel and slice one or two medium-sized egg-plants, boil in a little water till tender, drain, mash fine, season with salt and pepper, and add a beaten egg and a table-spoon of flour; fry in little cakes in butter, or butter and lard in equal parts.
2
Vegetables.
3
Parsnips and salsify or oyster plant may be cooked in the same wa}T, but the oyster plant is made in smaller cakes to im- itate oysters.
By Sterrett, Laura C ·
Recipe sourced from
internet_archive