Baked Parsnips
From Every-day dishes and every-day work, 1897
Baked and steamed parsnips are sweeter than boiled.
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 49. The excerpt below is the record exactly as published.
Baked Parsnips.— Wash thoroughly, but do not scrape the roots
Cook this with the app: pantry check, scaling, and the assistant.