Boiled Parsnips with Butter (Panais bouillis au Beurre)
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 423. The excerpt below is the record exactly as published.
oiled Parsnips with Butter ( Panais bouillis au Beurre) Peel the parsnips; cut in julienne style — one inch long and half inch wide; put in water (sufficient to cover it) with some salt; cook 286 THE SWEDISH, FRENCH — covered — until tender. Then drain off the water, put some melted butter on top, and sprinkle with pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.