Parsnip Fritters
From The Carbon County cook book, 1926
Recipe by Mrs. I.L.J. Lloyd.
Presented as published in 1926. 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 Carbon County cook book (1926), page 38. The excerpt below is the record exactly as published.
Parsnip Fritters. Wash parsnips, cook 45 minutes and drain, plunge in cold water, when skins will peel off easily. Season with butter, salt and pepper, shape in small round cakes, roll in flour
Cook this with the app: pantry check, scaling, and the assistant.