Parsnip Fritters

Ingredients

• one cup dry mashed parsnip
• tablespoon butter
• tablespoon flour
• an egg
• salt to taste
• pepper to taste

Method

1. 1

   Mix parsnip, butter, flour, egg, salt, and pepper.

2. 2

   Drop by spoonfuls and fry.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 221. The excerpt below is the record exactly as published.

tablespoon flour, two e^gs and juice of half a lemon ; beat weU together and fry as directed. Nutmeg Fritters. — One cup sugar, butter size of hickory nut, one and a half cups sour milk, one teaspooti soda and a little nut- meg. Stir in flour till thick as fruit cake ; drop a teaspoon at a time in hot fat. Very nice for breakfast with co^ee. Orange Fritters. — Make a nice light batter with one pint flour, tablespoon butter, half saltspoon salt, two eggs and sufficient milk to mate it proper consistency ; peel oranges, remove as much of the white skin as possible, and divide each orange into eight pieces without breaking the thin skin, unless necessary to remove pips ; dip each piece of orange in the batter, drop in hot fat, and fry a del- icate brown. Serve sprinkled with powdered su^ar. Or, cut oranges in slices across, take out all seeds, dip slices m batter, fry and serve as above. Oyster Fritters. — Drain one dozen oysters and dry thoroughly in a towel ; make a batter of two cups flour, yolk of one egg, table- spoon salad oil, saltspoon salt, dust of cayenne, well-beaten white, cnopped oysters, and sufficient oyster liquor to make a batter thick enough to drop from spoon. Or, leave oysters whole and dip singly in batter, using a fork or skewer, and fry. For latter way have batter thicker than if chopped oysters are used. One cup milk may be substituted for th.9 hquor, and some add half teaspoon lemon juice. Parsnip Fritters. — One cup dry mashed parsnip, tablespoon each butter and flour, an egg

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