Fried Parsnips

Ingredients

• six parsnips
• a slice of pork
• an egg
• a spoonful of milk
• one pint of flour
• two teaspoonfuls of baking powder
• salt to taste
• white pepper to taste

Method

1. 1

   Make a batter with egg, milk, flour, baking powder, salt, and pepper.

2. 2

   Slice boiled parsnips, dip in batter, and fry until golden brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 58. The excerpt below is the record exactly as published.

salt to taste. Moisten with milk, form into small cakes and fry brown in hot fat. FRIED EGG PLANT, (No. 2.) Cut egg plant in slices one-third inch thick, paring each piece. Lay it in salt and water over night. The next morning take from the water, drain an-1 wipe. Then butter the slices of egg plant, dip in beaten egg and cracker dust and fry light brown in hot butter. Season with salt and pepper. STEWED PEAS. Peas are fresh when the pods are green, crisp and plump. Wash the pods before shelling, aapeas washed lose iiieir sweetness. Pick them well. Into a granite saucepan put one pint of water for each quart of peas. Boil the pods ten minutes, skim them out, add the peas and one tablespoonful of sugar. Cover and simmer about thirty minutes, or until tender. Season with salt and pepper just before taking from the fire. Add cream and a piece of butter the size of a walnut, rolled in flour. Pour them into a covered dish and serve hot. Never allow peas to cook dry, STEWED SQUASH. Peel a young, tender squash. Cut it in small pieces and take out the seeds and boil in boiling salted water until tender. Drain it and mash with a wooden spoon. Return it to the saucepan with two tablespoonfuls of butter, half a cup of cream, a palatable seasoning of salt and pepper. Cook this and stir constantly until the squash is dry. Serve hot. For a souffle add the whites of four eggs beaten very stiff. Stir together lightly and bake twenty minutes. The Complete Cook Book. 125 CORNED BEEF AND CABBAGE. Select a nice thick piece of corned beef from the round, weighing five or six pounds. Wash it in cold water and put it in a large pot over the fire with cold water enough to cover it three or four inches. When it reaches boiling point set the pot where it will simmer three hours. When the scum rises skim it off. Then put in the pot a firm head of white cabbage, red pod pepper and salt to taste, with small piece of side meat. Boil until the cabbage is tender, and if necessary add more water. STRING BEANS. Wash young, tender beans in cold water; break off the top and bottom carefully and string or pare both sides. Throw them into boiling water with a piece of butter. When partly done add one teaspoonful of salt. Boil rapidly until tender, or from thirty to forty min- utes. Drain, and season with butter, salt, and cream. In the South they cook string beans with enough fat side meat to grease and season them. GRANDMOTHER'S STUFFED CABBAGE. Select a firm, heavy cabbage, remove the outside leaves, cut a thick slice from the root end and hollow out a good-sized hole in the cabbage. Take a pound of sausage meat, add to it a beaten egg, half a cup of milk, one tablespoonful of flour, salt and red pepper to taste. Stuff the hollow cabbage with this, place a strip of bacon on top, and close the whole with the slice cut from the top of the cabbage, so that none of the stuflBng escapes. Plunge it into a pot of boiling water and add to the water one carrot, one small onion, and a piece of fat side meat and boil until done. CABBAGE AND SCRAMBLED EGGS. Cold cabbage left from dinner can be drained from the pot liquor in which it was boiled. Chop it up coarsely and fry it in a skillet with boiling lard. Stir 126 The Complete Cook Book. in a lump of butter, half a cup of milk thickened with flour, and seasoned with salt and black pepper, and just before serving break over it three or four eggs. Toss it lightly together with a fork and serve immediately. TOMATOES DRESSED INDIVIDUALLY. Take five tomatoes that are fully ripe, but firm and smooth, peel them, cut them in halves, and take out ' the pulp and seeds, being careful not to break the out- side. Make a French dressing of one tablespoonful of strung vinegar, three of salad oil, one-half tablespoon- ful of pepper; mix the pulp and seeds with the dress- ing, return all to the halves of tomatoes, set each half on a fresh leaf of lettuce on an individual dish and serve. PARSNIPS. Scrub and wash six parsnips well, and boil them with a slice of pork until tender. Add salt just before they are done; then remove them from the fire. Drain and peel them, and cut into halves lengthwise and pour over them a cream sauce, or season simply with butter, pepper and salt. FRIED PARSNIPS. Make a batter of an egg, a spoonful of milk and flour, salt and pepper. Slice your boiled parsnips, dip them in the batter and fry a light brown in boiling lard. When a golden color on both sides drain and serve. They may also be mashed, and to each pint add two well beaten eggs, one pint of milk, one pint of flour, two teaspoonfuls of baking powder, salt and white pepper to taste

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