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Browned Parsnips
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 92. The excerpt below is the record exactly as published.
BROWNED PARSNIPS PEACH SPONGE CAKE Roast Q :il Dress, clean, truss (Helpful Suggestions, p. loi. Part HI), and lard the breast and legs of the quails. Rub with salt and melted butter and dredge with flour. Lay on rack in small baking pan, surrounded with strips of fat pork, bake 25 or 30 m in a medium hot oven, basting every 10 m. Arrange on a platter, removing strings and skewers, garn- ish with Potato Cubes sprinkled with chopped parsley. Brown Gravy To the fat in the pan of which there should be 2 T add 3 T browned flour. Mix well and add i c milk or water. Season with salt and pepper. JANUARY MENUS 165 Potato Cubes Boil potatoes, cut into i inch cubes, dip in egg diluted with half milk, roll in coarse breadcrumbs and brown in the oven. Peach Sponge Cake Make a sponge cake according to directions given in L. 54, p. 87, for Washington Pie using half the recipe. Bake in 2 layers, spread one layer with chopped preserved peaches, lay the other layer on the top, cover with whipped cream, and lay peaches cut lengthwise into eighths on top. Browned Parsnips In 2 T butter, brown 4 parsnips
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