vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Creamed Parsnips
From The national course in home economics, 1917
Serves 2
Creamed carrots can be prepared similarly.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 323. The excerpt below is the record exactly as published.
CREAMED PARSNIPS. Chop cold boiled parsnips. Put on the stove with two tablespoonfuls of butter, and pepper and salt to taste. Shake until it boils. Take up the parsnips and add to the butter a little flour and three tablespoonfuls of cream or milk
Cook this with the app: pantry check, scaling, and the assistant.