Parsnip Cakes

Ingredients

• Mash cold, boiled parsnips
• season with butter
• season with salt
• season with Blue Ribbon pepper
• roll in flour

Method

1. 1

   Mash cold, boiled parsnips, season with butter, salt, and Blue Ribbon pepper.

2. 2

   Shape into small flat cakes, roll in flour, and brown in a pan.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 31. The excerpt below is the record exactly as published.

Parsnip Cakes— Mash cold, boiled parsnips, season with butter, salt and Blue Ribbon pepper, shape in small flat cakes, roll in flour and brown in pan. Green Peas—Shell them, but do not wash, as this injures the flavor. Put them in boiling salted water; add 14 teaspoon sugar and cook. Drain, pepper and salt lightly, and serve hot. Creamed Peas—Drain boiled peas, and to 2 cups peas add 34 cup medium white sauce. Canned peas are often drained, and reheated in this way. Peppers—Green and sweet red are much used as a seasoning. Puff Balls—Cook like mushrooms. 56 Blue Ribbon Cook Book Pumpkin—Pumpkins are boiled, baked, or steamed same as squash, but require longer cooking. They are used principally for making pies. Radishes—Radishes are used most as a relish, and are served uncooked. To prepare radishes for table, remove leaves, stems, and tip end of root; wash well. Spinach—Pick over carefully and wash thoroughly in several waters until every bit of sand is removed. Use warm water first, then cold. Put into large kettle and add very little boiling water, about 4% cup. Young spinach does not need any water. Boil until tender. Drain thoroughly, chop fine and drain again. Season with salt, Blue Ribbon pepper, and garnish with slices of hardboiled eggs. Spinach may be steamed and in this way none of the valuable mineral matter will be lost. Boiled Summer Squash— They should be so young that the thumb nail will strike through the shell. Wash and quarter,or slice them, then boil until tender in salted water. Turn in a cheesecloth placed over a colander, drain, and wring in cheesecloth. Mash, and season with butter, salt and Blue Ribbon pepper. Baked Summer Squash—Pare the squash, remove the seeds, and steam it until tender; then mash, season with butter, Blue Ribbon pepper and salt. Stir, put it in a greased baking dish, reheat and bake. Fried Summer Squash—Peel the squash, cut it in small squares, and fry in hot butter. Season with Blue Ribbon pepper

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