Parsnip Fritters

Ingredients

• Three large parsnips
• two well-beaten eggs
• half a teaspoonful of salt
• a saltspoonful of pepper
• two tablespoonfuls of milk
• one heaping one of flour

Method

1. 1

   Drop in spoonfuls, and fry brown in a little hot butter.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 100. The excerpt below is the record exactly as published.

Parsnip Fritters. Three large parsnips boiled and mashed fine, adding two well-beaten eggs, half a teaspoonful of salt, a salt- spoonful of pepper, two tablespoonfuls of milk, and one heaping one of flour. Drop in spoonfuls, and fry brown in a little hot butter. Oyster-plant fritters are made in the same way. 200 VEGETABLES. Oyster-Plant Stewed. Scrape, and throw at once into cold water with a little vinegar in it, to keep them from turning black. Cut in small pieces, or boil whole for an hour. Mash fine, and make like parsnip fritters ; or drain the pieces dry, and serve with drawn butter. Carrots. Carrots are most savory boiled with corned beef for two hours. They may also be boiled plain, cut in slices, and served with drawn butter. For old carrots not less than two hours will be necessary. Plenty of water must be used, and when cold the carrots are to be cut in dice. Melt in a saucepan a spoonful of butter ; add half a tea- spoonful of salt, a saltspoonful of pepper

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