Parsnip Fritters
From Cassell's dictionary of cookery, 1892
Serves 1
Time to boil: about an hour; frying time: a few minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1088. The excerpt below is the record exactly as published.
Parsnip Fritters. — Boil four good-sized , parsnips in salted water until quite tender. Drain them, beat them to a pulp, and then squeeze the water from them as much as pos- sible. Bind them together by mi.xing smootlily with them an egg
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