Fried Parsnips

Ingredients

• four or five large parsnips
• an ounce of fresh butter
• two tablespoonfuls of boiling water
• a third of a pint of cold water
• six ounces of fine flour
• the white of an egg beaten to a firm froth

Method

1. 1

   Boil parsnips until tender, drain, cut into slices, dip in batter made from butter, water, flour, and egg white, and fry until browned.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1091. The excerpt below is the record exactly as published.

four or five large Xiarsnijjs in salted water until they are tender, but unbroken. Drain tlicm well, and cut them either into rounds or long slices, a quarter of an inch thick. Dip them into frying batter, and fry them in hot lard or diipping until tliey are lightly browned on both sides. Drain well, and serve very hot, as an accompani- ment to roasted joints or fowls. The batter may bo made as follows : — Break an ounce of fresh butter into small pieces, and pour over it about two table-spoonfuls of boiling water, stir until it is dissolved, then add a third of a pint of cold water and a Httle siilt and pepjoer, and mix in, very gradually, six ounces of fine flour. Just before the batter is used, add the white of an egg beaten to a iirm froth. Time, one hour or more to boil the parsnips ; a few minutes to fry the rounds. Probable cost, 9d. Sufficient for five or six persons. Parsnips, Mashed. — Scrape and boil fom- or five parsnips in salted water until quite tender, then di-ain them, mash them, and press them through a colander. Put them into a stewpan, ^vith two or three table-spoonfuls of cream ; failing this, of milk, thickened with a small tea-spoonful of flour and a little butter. Stir the parsnips over the fire until the liquid is absorbed and they arc quite hot; then turn them into a tureen, and serve immediately. Time to boil, from three-quarters of an hour to an hour and a haK, according to age and size. Probable cost, 9d. Sufficient for five or six persons. Parsnips, Stewed.— Boil two moderate- sized parsnips

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