Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
839
Calories
28g
Protein
26g
Fat
121g
Carbs
What these numbers assume — 6 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 |
| 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 cupful of milk
- six medium-sized parsnips till tender
- two table- spoonfuls of melted butter
- two eggs
- three tablespoon- fuls of flour
- salt
Directions
1
Boil five or six medium-sized parsnips till tender; mash very fine ; add one-half cupful of milk, two table- spoonfuls of melted butter, two eggs, three tablespoon- fuls of flour, and a little salt ; beat all together ; fry a delicate brown in hot drippings. Serve on a hot dish.
By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog] ·
Recipe sourced from
internet_archive