Parsnip Fritters

Ingredients

• a half-dozen stalks of rhubarb
• an egg
• a table-spoonful of milk
• a teaspoonful (heaping) of flour
• a little pepper
• and salt

Method

1. 1

   Scrape and boil the parsnips tender, rub through a colander to get rid of tough portions, beat in an egg, milk, flour, pepper, and salt; make into small, flat cakes; flour and fry.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 178. The excerpt below is the record exactly as published.

Parsnip Fritters. — Scrape and boil tender, rub through a colander to get rid of the tough and stringy portions, beat in an egg, a table-spoonful of milk, a teaspoonful (heaping) of flour, with a little pepper and salt ; make into small, flat cakes ; flour and fry. Oyster Fritters are made the same way as clam fritters, omitting the cooking before putting them into the batter. The fat should be very hot. Peach Fritters. — Put ten table- spoonfuls of flour into a basin; pour over it slowly, stirring all the time, to keep it free of lumps, „ one quart of milk, the yolks of eight eggs, and then the beaten whites ; have some butter hot in a dripping-pan, and some fresh peaches peeled and quar- tered ; take up a large table-spoonful of the batter; drop into it one of the 155 Potato Fritters FRITTERS Frozen Pudding quarters and put into the hot fat ; fry, and take up in a skimmer. Serve with butter, sugar, and nutmeg. Potato Fritters. — Grate six cold, boiled potatoes ; add to them one pint of cream (new milk will do), and flour enough to make as stiff as other fritters ; the yolks of three or four eggs ; then the beaten whites ; a little salt. Fry in hot lard or butter. Rhubarb Fritters. — Pare and cut into small pieces a half-dozen stalks of rhubarb

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