vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Parsnip Balls
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Presented as published in 1907. 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 The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 34. The excerpt below is the record exactly as published.
PARSNIP BALLS. Mrs. Mary E. Carr. Mash one pint of boiled parsnips. Add two table- spoonfuls of butter, one-half teaspoonful of salt, a little pepper, two tablespoonfuls of cream, mix to- gether and stir on the fire until the mixture bubbles. Remove from fire and before it cools add one well beaten egg
Cook this with the app: pantry check, scaling, and the assistant.