Parsnip Sauce (Sweet)

Ingredients

• 1 lb. parsnip
• 1 pint water
• 1 oz. jam
• ½ oz. corn flour
• lemon or almond essence
• little cochineal

Method

1. 1

   Clean and bake the parsnip (rolled in a sheet of paper) until tender; pass through a mincer with skin and all.

2. 2

   Place the parsnip in the water and boil 15 minutes, adding the jam; colour with cochineal and strain, pressing all the liquor out of the parsnip.

3. 3

   Thicken this with corn flour mixed smoothly in a little of the cooked liquid, and add essence to flavour.

4. 4

   After the corn flour is added, the sauce should be simmered for 10 minutes.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 12. The excerpt below is the record exactly as published.

Parsnip Sauce (Sweet) Materials.—1 |b. parsnip, 1 pint water, 1 oz. jam, } oz. corn flour, lemon or almond essence, little cochineal

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