Parsnip Cake

Ingredients

• two or three parsnips
• a tea-cupful of the mashed parsnip
• a quart of hot milk
• a tea-spoonful of salt
• four ounces of fresh butter
• half a pint of yeast
• enough flour to make a stiff batter

Method

1. 1

   Boil the parsnips until they are tender enough to mash, then press them through a colander with the back of a wooden spoon, and carefully remove any fibrous stringy pieces.

2. 2

   Mix the mashed parsnip with hot milk, add salt, fresh butter, yeast, and enough flour to make a stiff batter.

3. 3

   Put the bowl in a warm place, cover it with a cloth, and leave it to rise.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1088. The excerpt below is the record exactly as published.

Parsnip Cake. — Boil two or three parsnips until they are tender enough to mash, then press them through a colander with the back of a wooden spoon, and carefully remove any fibrous stringy pieces there may be. Mix a tea-cupful of the mashed parsnip witli a quart of hot milk, add a tea-spoonful of salt, four ounces of fresh butter, half a pint of yeast, and enough flour to make a stiff batter

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