Boiled Parsnips
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 15. The excerpt below is the record exactly as published.
Boiled Parsnips.— If parsnips are young THE PHYSICAL CULTURE COOK BOOK. 55 they require only to be scraped before boiling ; old ones must be pared thin and cut into quar- ters. Put them into a stewpan of boiling salt and water. Boil them quickly until tender, or about one hour
Cook this with the app: pantry check, scaling, and the assistant.