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Cold Parsnips
From Cassell's dictionary of cookery, 1892
Serves 1
Good with cold meat.
Presented as published in 1892. 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
Nutrition per serving
87Calories
1 gProtein
19 gCarbs
1 gFat
Full nutrition (18 nutrients)
Calories87 kcal
Protein1.3 g
Carbohydrates19 g
Fiber5.4 g
Sugars11 g
Total Fat0.5 g
Sodium0.5 mg
Potassium493 mg
Calcium44 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C12 mg
Folate83 mcg
Water78 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1090. The excerpt below is the record exactly as published.
Cold parsnips are very good eaten cold with cold meat. To wann them up, ]iut them into an earthen jar, cover closely, and pkce the jar in a saucepan of boiling water, which must be kept boiling for about twenty minutes; the parsnips may PAR (507) FAB then be served, and will be almost as good as when first dressed. Parsnips Browned under Roast Meat. — Boil the parsnips until tender, ac- cording to the directions given above. Take them up, drain well, sprinkle a little salt and jjepper over them, put them in the dripping-pan before the fire under the joint they are to accompany, and let them remain until they are nicely browned. Send them to table in a dish by themselves, with two or three round the meat as a garnish. Time, about a quarter of an hour to brown the parsnips. Probable cost, Ijd. each. Sufficient, one large parsnip
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