Parsnips
From The art of cooking, 1880
To fry parsnips, boil, skin, dry, split, and fry in hot butter until browned.
Presented as published in 1880. 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 art of cooking (1880) by Matilda Lees Dods, page 50. The excerpt below is the record exactly as published.
Parsnips. — Prepare : ten medium sized parsnips, three ounces of butter, three gills of milk, one tablespoonf ul of salt, one-half teaspoonful of pepper, one saltspoonful of grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.