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Garnish, Parsley Fried
From Cassell's dictionary of cookery, 1892
Serves 4
Crisped parsley is easier to prepare than fried parsley.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 580. The excerpt below is the record exactly as published.
Garnish, Parsley Fried for.— Parsley may be best fried in the small wii-e baskets which are sold for the purpose. Wash, and diy it thoroHijhlij. Put some lard, diipping, or butter into the frying-pan, and when it is just about to boil, hold the basket in it for forty seconds, then take the parsley
Cook this with the app: pantry check, scaling, and the assistant.