Parsnip Pudding
From Cassell's dictionary of cookery, 1892
Serves 1
Baking time: about 1.5 hours; boiling time: about 1 hour and 15 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 1089. The excerpt below is the record exactly as published.
Parsnip Pudding. — Wash, scrape, and boil four or five large parsnips, mash them, and press them through a colander. Stir in with them a little grated nutmeg, or any other ' flavouring, one ounce of fresh butter, and four ^ell-beaten eggs, together with two table- spoonfuls of brandy, if approved. Butter a [ pie-dish, pour in the mixture, and strew tinely- I grated bread-crumbs thickly over ; divide one j ounce of butt
Cook this with the app: pantry check, scaling, and the assistant.