Boiled Parsnips

Ingredients

• kettle of boiling water
• a little sugar
• melted butter

Method

1. 1

   Wash, scrape, and slice parsnips, boil in water for about an hour.

2. 2

   Serve with sugar and melted butter, or mash and form into cakes with flour, an egg, butter, and milk.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 474. The excerpt below is the record exactly as published.

melted butter. Salt and pepper to taste. Moisten with a little chicken stock. Fill the onions with this mixture and place them in a baking-pan containing an inch depth of water. Sprinkle the 421 Parsley, Fried VEGETABLES Peppers, Baked onions with crumbs, cover the pan, and bake in a hot oven an hour, or until the onions are tender. Remove the cover long enough to brown the onions lightly before they are taken from the oven. Another way : — Prepare three or four large Spanish onions as in the last recipe. Scoop out the centres, making a hole fully an inch and a half across. Put in each one a mut- ton kidney, and place the onions side by side in a saucepan. Sprinkle a lit- tle salt and ca\7enne over them, and pour upon them half a pint of good brown gravy. Place the pan over a gentle fire, and let it remain until the onions are quite tender. Serve as hot as possible. Time to simmer the onions, two and a half to three hours. Parsley, Fried. — Wash and dry well a few branches of fresh parsley with long stems ; put them in the frying-basket and plunge the basket in plenty of ver}7 hot fat so as to cover the parsley. Fry one minute only. Lift up the basket, remove the parsley with the skimmer, sprinkle a few grains of salt over it; serve on the platter around the fish. The taste of fried parsley with fried fish is greatly appreciated. Parsnips. — Wash, scrape, slice lengthwise into several pieces, and put on in a kettle of boiling water. Boil about an hour. Serve with a little sugar

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