Parsnip Balls

Ingredients

• some parsnips
• two breakfastcupfuls of the mashed parsnips
• one teaspoonful of salt
• two tablespoonfuls of butter
• the same of cream
• a dash of pepper
• one whole egg

Method

1. 1

   Boil parsnips until tender, then drain and mash.

2. 2

   Mix with salt, butter, cream, and pepper over heat until bubbling.

3. 3

   Stir in egg, cool, roll into balls, coat with egg and breadcrumbs, and fry until golden brown.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 49. The excerpt below is the record exactly as published.

Parsnip halls.— peel, and boil some parsnips from one to one and a-half hours, according to their size ; when tender drain and mash them with a wooden spoon. Now put two breakfastcupfuls of the mashed parsnips into a pan with one teaspoonful of salt, two tablespoonfuls of butter, the same of cream, and a dash of pepper, mix this all well, and stiritover the fire till bubbling ; then lift the pan from the fire, stir in one whole egg

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