Parsnip Cakes
From Cassell's dictionary of cookery, 1892
Serves 6
These cakes should be eaten hot and do not taste of the parsnips. Time to rise: several hours; baking time: about twenty minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1088. The excerpt below is the record exactly as published.
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.