Mashed Parsnips

Ingredients

• Boil in salted water till very tender
• season with butter
• pepper
• salt
• add a little flour
• two well beaten eggs

Method

1. 1

   Mash the parsnips and season with butter, pepper, and salt.

2. 2

   Add a little flour and two well beaten eggs.

3. 3

   Form into small balls and fry in hot lard.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 41. The excerpt below is the record exactly as published.

salt, pepper anda cood lump of putter, li too dry add a little, créampor milk. Cook twenty minutes after adding the corn. MINCED SPINACH. Wash spinach carefully, and boil until tender. Drain, and rub through a colander or chop fine. Then put in frying-pan a good lump of butter, the spinach, and salt and pepper to taste. When hot beat in three spoonfuls of cream. Garnish with sticed hard boiled egg. RQAS BE DeLOUATOERS WLI BEEF: Pare the potatoes, and place in the pan on the rack with the meat, basting when you do the beef. They will be nicely browned, and mealy when the meat is done. SO cise PED: POTALOES: Butter a baking dish, pare potatoes and slice thin, put in dish a layer of potatoes, and sprinkle with salt, pepper, and a little butter; then another layer of potatoes, etc., until dish is nearly full. Then fill with milk or cream. Bake one hour and a half. SGD yPOEATORS! Select for baking, potatoes as near of a size as possible; cut off each end; when baked, scoop out the inside with a spoon, being careful not to break the skins. Add to the potato, butter, = Entrée Dishes, Ramikins, Soutié Dishes, French Fire Game Pie Dishes, Fgg Poachers, Fish Entrée _ Bakers, French Filter Coffee Pots. Pr oo a China 10 per cent discount on mentioning this book. A, T. WILEY & CO. 1:03 Notre Dame St. and 2341 St. Catherine St. 100 Gee, LYMAN’ S _ ads? wee Fluid Coffee ACKNOWLEDGED THE BEST WHEREVER USED .... . Unrivatied for Camping and Picnics salt, and sufficient hot milk to make quite soft; beat till light and smooth; fill the skins with ithis, and place on end in a buttered pan on the oven grate till browned on top. The pota- toes will puff up considerably if sufficiently beaten. Nice for breakfast or tea. POIRAT OV CROO REITER S: Two cups of cold mashed potatoes free from lumps, two eggs beaten to a froth, one tablespoonful of melted butter, salt and pepper to taste; form into cakes, roll in beaten egg and cracker crumbs, and fry in hot lard. TOMATOSP IRATE: Two cups of water, one cup of rice. Put on the water with a little salt, and add the juice of one or two tomatoes to the water, or sufficient to color it. When the water boils, put in the rice, andborsuntil allathe (water 15 soaked ip. a nena melted. butter “to taste,.stire cover,.and keep ina swarm place: but not on the fire, until dinner is served. CADP OAs: Put one tablespoonful butter in a frying-pan, and, when it bubbles, add one tablespoonful flour. Add one cup hot milk, with salt and pepper to taste. Add one pint cold boiled potatoes cut into small dice, cook until thoroughly hot. PAR Nis Beles: Boil in salted water till very tender; mash and season with butter, pepper and salt; add a little flour and two well beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.