vegetarianpescatariangluten-freeegg-freefish-freeshellfish-free
Boiled Parsnips
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 323. The excerpt below is the record exactly as published.
BOILED PARSNIPS. Rub the parsnips clean, place them in a saucepan with salted water that is boiling and cook one or more hours. When they are done, take a very coarse towel and rub their skins off, put them into a hot dish, season with salt and pepper, and pour a butter sauce
Cook this with the app: pantry check, scaling, and the assistant.