Fried Parsnips
From Magnet cream separator cook book, 1910
Recipe by Mrs. David C. Johnston, Whitewood, Sask.
Presented as published in 1910. 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 Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 12. The excerpt below is the record exactly as published.
FRIED PARSNIPS. Boil parsnips until tender in salted water, scrape, cut into slices, dredge with flour. Fry in hot lard or butter
Cook this with the app: pantry check, scaling, and the assistant.