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Boiled Parsnips
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Do not cut parsnips before cooking.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 245. The excerpt below is the record exactly as published.
just enough boil- ing water to cover them. Let the Parsnips simmer till tender, which will be about an hour and a half.
Cook this with the app: pantry check, scaling, and the assistant.