Parsnip Cakes
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 32. The excerpt below is the record exactly as published.
Parsnip Cakes—Mash cold, boiled parsnips, season with butter, salt and Pure Gold pepper, shape in small flat cakes, roll in flour
Cook this with the app: pantry check, scaling, and the assistant.