vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Parsnips
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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 The white ribbon cook book (1894) by Kathryn Armstrong, page 50. The excerpt below is the record exactly as published.
Parsnips — Boil, mash, season with butter, pepper and salt, make into little cakes: roll in flour and brown in hot lard. 108 White Ribbon Cook Book. Parsnips (American Fashion) — Scrape and boil some parsnips, then cut each lengthwise in four, and fry them very brown, and dish in pairs. Parsnips (Buttered) — Boil the parsnips ten- der and scrape; slice lengthwise. Put 3 table- spoonfuls butte
Cook this with the app: pantry check, scaling, and the assistant.