Boiled Parsnips

Ingredients

• medium-sized parsnips
• a little salt

Method

1. 1

   Scrape parsnips, soak in cold water, boil in salted water until tender, serve hot with butter.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 105. The excerpt below is the record exactly as published.

a little salt. Boil until tender enough to allow a straw to run through. When done, turn out carefully into a colander. Lift each one with a spoon and lay into a hot vegetable dish. Sprinkle over each a good deal of salt and pour over a small quantity of melted butter ; no pepper. CREAMED ONIONS Peel the onions, cover with salted boiling water and cook till they are quite tender all through. Onions of average size commonly take one hour or at times one hour and a half to cook through thoroughly. Pour oflf the water that remains — much will have boiled away — and add enough sweet cream to rise through the onions and half cover them. Boil up and taste. If they need salt, add a little. Take each onion 190 THE HOME COOK BOOK separately from the saucepan and lay it in the serving dish in order to keep its form perfect. Pour over the hot cream and serve. SPANISH ONIONS STUFFED A NEW ORLEANS DISH Remove the hearts from the onions. Boil the outer part fifteen minutes, taking care they remain firm. Fry the minced hearts of the onions in a tablespoon of butter. Add one teacup of cracker-crumbs and one teacup of sweet cream, a teaspoon of celery seed, a dash of cayenne pepper, and half a teaspoon of salt. Beat in one egg. Stuff the outer parts of the onions with this, lay in a baking dish, spread over the top any stuffing you have left, and pour around the onions one cup of sweet milk. Then bake slowly one-half hour. BOILED PARSNIPS Select medium-sized parsnips

Cook this with the app: pantry check, scaling, and the assistant.