Parsnip Fritters

Ingredients

• a little butter
• a little pepper
• a little salt
• a little flour
• one or two eggs

Method

1. 1

   Boil parsnips in salted water until very tender; then mash, seasoning with butter, pepper, and salt.

2. 2

   Add flour and beaten eggs, make into small balls or cakes, and fry in hot lard.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 136. The excerpt below is the record exactly as published.

Parsnip Fritters. — Boil in salted water until very tender; then mash, seasoning with a little butter, pepper and salt, add a little flour and one or two eggs, well beaten ; make into small balls or cakes and fry in hot lard. Timbale of Potatoes. — Cook, drain, mash, and pass through a fine sieve two quarts of Irish potatoes; put this in a saucepan, with six ounces of butter, two whole eggs, the yolks of six eggs, salt, pepper, nutmeg and a little sugar ; have a plain two-quart timbale mould, well buttered and sprinkled with fresh bread-crumbs ; put the preparation in it, with a little more bread-crumbs, and bits of butter on the top ; bake for half an hour in a moderatelv hot oven ; before serving, pass the blade of PXJDDEStG OB TIMBALE PAN i -j! i ^ " ii i v. i ii 1 1 i a knife between the potatoes and the mould, turn over carefully, and in a few minutes take the mould off and serve. Duchesse Potatoes. — Take eight large potatoes, boiled and mashed fine, one tablespoonful of butter, the yolks-of two raw eggs, a little salt

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