vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Creamed Parsnips
From The Cook County cook book, 1912
Serves 4
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 The Cook County cook book (1912) by Associated College Women Workers, page 279. The excerpt below is the record exactly as published.
CREAMED PARSNIPS.— Peel, cut fine, and boil in salted wa- ter the desired amount of parsnips. Drain and pour into a vegeta- ble dish, and cover with a cream sauce made with 1 cup milk, lump of butter size of a walnut
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