Cream of Parsnips

Ingredients

• 2 parsnips
• a qt. of hot milk
• 1 cup of the water
• 2 tablespoons of flour
• pepper
• salt
• a dash of nutmeg
• a pinch of powdered cloves

Method

1. 1

   Wash, scrape, and cut parsnips into small pieces.

2. 2

   Boil until tender, then rub through a sieve into hot milk, adding the water from boiling.

3. 3

   Season with pepper, salt, nutmeg, and cloves.

4. 4

   Thicken with flour mixed with cold water and boil for 5 minutes.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 133. The excerpt below is the record exactly as published.

tablespoon of flour, and 2 tablespoons of butter; return to the fire; stir until it boils, then add the hot cream and set back to a cool place. Add the 14 cup of cold cream to the well-ibeaten yolks of 4 eggs, and stir into the bisque; cook 1 minute, stirring all the time. — Mrs. C. J. Jeffries, Winnetka, 111. PARSNIP SOUP WITH STOCK.— Stew 54 doz. sliced 'pars- nips, 2 onions, 6 sticks of celery, and 2 qts. of stock until tender, about 2 hrs., then drain and press them through a coarse sieve and return the puree to the soup. Let boil, season with a little salt and pepper or cayenne, and serve very hot. A little boiling milk, a little tomato, or a tablespoon of chili vinegar may be added, if de- sired.— ^Mrs. E. D. Kelley, Winnetka, 111. CREAM OF PARSNIPS.— Wash thoroughly and scrape 2 parsnips, cut in small pieces and boil till tender, rub through a sieve into a qt. of hot milk, adding 1 cup of the water in which the parsnips were boiled. Season with pepper, salt, a dash of nutmeg, if .desired, and a pinch of powdered cloves

Cook this with the app: pantry check, scaling, and the assistant.