Parsnip Puree
From Home cookery, 1898
Presented as published in 1898. 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 Home cookery (1898) by North Midland School of Cookery, page 22. The excerpt below is the record exactly as published.
Parsnip Puree- Take one pound of boiled parsnips, mash them and pass through a sieve. Re-heat with one ounce of butter, one tablespoonful of cream, and one and a half ounces of fine flour
Cook this with the app: pantry check, scaling, and the assistant.