vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mashed Parsnips
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 40. The excerpt below is the record exactly as published.
MASHED PARSNIPS— Wash and scrape some parsnips, cut in pieces lengthwise, put them in a saucepan with boiling water, a little salt and a small lump of drippings. Boil till tender, remove and place in a colander to drain, and press all the waste out of them. Mash them till quite smooth with a wooden spoon, put them in a saucepan with a tablespoonful of milk or a small lump of butter
Cook this with the app: pantry check, scaling, and the assistant.