Fried Parsnips

Ingredients

• six or seven good-sized peppers
• one tablespoon of water
• season with red pepper and salt
• season with red pepper and salt
• Beat one egg
• a cup of fine breadcrumbs

Method

1. 1

   Split and scrape parsnips, soak in cold water for half an hour.

2. 2

   Boil in a saucepan of boiling water until tender, then drain.

3. 3

   Roll in fine cracker crumbs seasoned with red pepper and salt.

4. 4

   Dip in beaten egg and fry until light brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 106. The excerpt below is the record exactly as published.

FRIED PARSNIPS Split and scrape parsnips. Lay them in cold water for half an hour. Put in a saucepan of boiling water, and boil until tender. When done, drain. Roll- crackers very fine, and season with red pepper and salt. Beat one egg with one tablespoon of water. Dip the parsnip in the egg, and roll in the cracker. Fry them a light brown and serve in a hot dish. SCALLOPED PARSNIPS Wash and scrape the parsnips and cut them the long way in halves. Have enough boiling water to cover and boil gently about forty-five minutes, till tender. Drain and cut each half into small pieces. In a baking dish put a layer of the cut parsnips with a seasoning of salt and minced onion. Over this a thin layer of breadcrumbs, well spread with but- ter. Repeat the parsnips and then the breadcrumbs. Have the top layer of the crumbs. Pour over the dish milk cooked to a creamy thickness with flour. Let the milk rise almost to the top of the scallop, set in a moderate oven and bake twenty minutes to half an hour. STUFFED PEPPERS Take six or seven good-sized peppers, remove the seeds and inner pith, and set over the fire in boiling water for fifteen minutes. Pour two tablespoons of melted butter over a cup of fine breadcrumbs

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