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Mashed Parsnips
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for five or six persons.
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 1091. The excerpt below is the record exactly as published.
fom- or five parsnips in salted water until quite tender, then di-ain them, mash them, and press them through a colander. Put them into a stewpan, ^vith two or three table-spoonfuls of cream ; failing this, of milk, thickened with a small tea-spoonful of flour and a little butter
Cook this with the app: pantry check, scaling, and the assistant.