Fried Parsley
From Harper's cook book encyclopædia, 1902
Serves 2
The taste of fried parsley with fried fish is greatly appreciated.
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 Harper's cook book encyclopædia (1902), page 474. The excerpt below is the record exactly as published.
a few branches of fresh parsley with long stems ; put them in the frying-basket and plunge the basket in plenty of ver}7 hot fat so as to cover the parsley. Fry one minute only. Lift up the basket, remove the parsley with the skimmer, sprinkle a few grains of salt over it; serve on the platter around the fish. The taste of fried parsley
Cook this with the app: pantry check, scaling, and the assistant.