Parsnip Balls

Ingredients

• Mash one pint of boiled parsnips
• Add two table-spoonfuls of butter
• one heaping teaspoonful of salt
• a little pepper
• two table-spoonfuls of cream or milk
• and one beaten egg

Method

1. 1

   Mix all the ingredients except the egg.

2. 2

   Stir on the fire until the mixture bubbles; then add the egg, and set away to cool.

3. 3

   When cold, make into balls one-third the size of an egg.

4. 4

   Dip them in beaten egg and in crumbs.

5. 5

   Put in the frying basket and plunge into boiling fat.

6. 6

   Cook till a rich brown.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 120. The excerpt below is the record exactly as published.

Parsnip Balls. Mash one pint of boiled parsnips. Add two table-spoon- fuls of butter, one heaping teaspoonful of salt, a little pep- per, two table-spoonfuls of cream or milk and one beaten 250 MISS PARLOA'S NEW COOK BOOK. egg. Mix all the ingredients except the egg. Stir on the fire until the mixture bubbles; then add the egg, and set away to cool. When cold, make into balls one -third the size of an egg. Dip them in beaten egg and in crumbs. Put in the frying basket and plunge into boiling fat. Cook till a rich brown. Escaloped Parsnip. Prepare the parsnips as for the balls, omitting the egg. Turn into a buttered dish, cover with crumbs, dot with butter, and brown in the oven. Asparagus with Cream. Have the asparagus tied in bundles. Wash, and plunge into boiling water in which there is a teaspoonful of salt for every quart of water. Boil rapidly for fifteen minutes. Take up, and cut off the tender heads. Put them in a clean sauce- pan with one generous cupful of cream or milk to every quart of asparagus. Simmer ten minutes. Mix one table- spoonful of butter and a generous teaspoonful of flour to- gether. When creamy, stir in with the asparagus. Add salt and pepper to taste, and simmer five minutes longer. Green Peas a la Franpaise. Boil green peas until tender, and drain. For every quart, put in a sauce-pan two table-spoonfuls of butter,

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