Creamed Parsnips
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 51. The excerpt below is the record exactly as published.
two tablespoonfals of butter in the fry- ing-pan, and aa soon as hot, pat in enough parsnips to cover the bottom. Fry brown on both eideB and serve on a hot dish. CREAMED PARSNIPS. Boil tender, scrape, and slice lengthwise. Pat over the fire with two tablespoonfals of batter, pepper, and salt, and a little minced parsley. Shake until the mixture boils. Dish the parsnips, add to the sauce three tablespoonfuls of cream in which has been stirred a quarter spoonful of floor
Cook this with the app: pantry check, scaling, and the assistant.