Carrot or Parsnip Puffs
From Old Cookery Books and Ancient Cuisine, 1886
Fry in very hot liquor.
Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 39. The excerpt below is the record exactly as published.
arrot or Parstiip Puffs : — Scrape and boil your carrots or parsnips tender ; then scrape or mash them very fine, add to a pint of pulp the crumb of a penny-loaf grated, or some stale biscuit, if you have it, some eggs, but four whites, a nutmeg grated, some orange- flower-water, sugar to your taste, a little sack
Cook this with the app: pantry check, scaling, and the assistant.