Fried Parsnips
From Miss Parloa's kitchen companion, 1887
Serves 1
Season if parsnips have not been previously seasoned.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 267. The excerpt below is the record exactly as published.
Fried Parsnips. • Let it be assumed that some parsnips were left from a dinner. Allow the butter sauce (which should be pro- vided with boiled parsnips) to cling to them, and after dipping in beaten egg and bread crumbs, put them into the frying-basket, and plunge into boiling fat
Cook this with the app: pantry check, scaling, and the assistant.