Name: Fried Parsnips
Ingredients: 40 hatfield cook book; pepper; salt

Fried Parsnips

Ingredients

40 hatfield cook book
pepper
salt

Directions

Boil until tender remove the skin and cool, cut in lengthwise nice slices, and fry in hot lard or pork fat, until nicely browned, season with pepper, salt, and butter, serve hot.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hatfield (Mass.). Congregational Church. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.