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Fried Parsnips
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 279. The excerpt below is the record exactly as published.
FRIED PARSNIPS.— Boil parsnips until tender in salt water, or use cold, left-over parsnips, roll in tz% and cracker crumbs and fry in deep fat
Cook this with the app: pantry check, scaling, and the assistant.