Mashed Parsnips
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 49. The excerpt below is the record exactly as published.
Mashed Parsnips. — Wash and scrape, dropping at once into cold water to prevent discoloration. Slice thinly, and steam, or bake whole until perfectly tender. When done, mash until free from lumps, removing all hard or stringy portions ; add salt to taste and a few spoonfuls of thick sweet cream
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