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Baked Parsnips
From The Cook County cook book, 1912
Serves 4
Baked parsnips with pork have a delicious flavor.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 278. The excerpt below is the record exactly as published.
BAKED PARSNIPS. — Boil parsnips until tender, drain, and mash, add a generous lump of butter, pepper and salt to taste; but- ter a baking-dish, cover the botJ:om with a layer of hread crumb
Cook this with the app: pantry check, scaling, and the assistant.