vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fried Parsnips
From Modern cookery, in all its branches, 1884
Serves 4
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 306. The excerpt below is the record exactly as published.
FRIED PARSNEPS. Boil them until they are about half done, lift them out, and let them cool; slice them rather thickly, sprinkle them with fine salt and white pepper, and fry them a pale brown in good butter
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