Estimated Nutrition (whole recipe, rough)
588
Calories
20g
Protein
7g
Fat
109g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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 teaspoonful of flour
- five parsnips until tender
- one egg
- salt
Directions
1
Boil five parsnips until tender, take off the skins and mash very fine, add one teaspoonful of flour, one egg, a little salt.
2
VEGETABLES. 119
3
Make the mixture into small cakes with a spoon. Fry them on both sides to a delicate brown <uicl serve hot. S.
By Clarke, Mary Lamson. [from old catalog] ·
Recipe sourced from
internet_archive