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Fried Parsnips, Southern Style (Panais frits, a la Meridionale)
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 423. The excerpt below is the record exactly as published.
Fried Parsnips, Southern Style Panais frits, a la Meridionale Cook the parsnips; cut in halves — lengthwise. Put one table¬ spoon butter in a frying pan, add two tablespoons dripping and four tablespoons granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.