Mashed Parsnips
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 64. The excerpt below is the record exactly as published.
Mashed Parsnips. Wash, peel, and slice 3 medium-sized parsnips, boil them till quite tender in salted water, drain and rub them through a fine sieve. Put the puree in a stew-pan with about 2 oz. of butter, season with salt and pepper to taste, and let it cook slowly for about 20 minutes. Lastly, add two tablespoonsful of cream or milk
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