Parsnips

Ingredients

• parsnips
• a little sugar
• melted butter
• a table-spoonful of flour
• an egg
• a gill of milk

Method

1. 1

   Wash, scrape, and cut parsnips.

2. 2

   Boil in water for about an hour.

3. 3

   Serve with sugar and melted butter, or mash with flour, egg, and milk.

Nutrition per serving

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 67. The excerpt below is the record exactly as published.

an egg into little flat cakes, and fry on a well-greased griddle until they are of a pretty brown color. Turn them, so that they may be equally done on both sides. SWEBT-POTATOES. The finest sweet-potatoes are grown in the tide-water regions of lower Virginia, where the soil is sandy and the winters mild. Almost all families there have a pit dug in some cellar, where sweet-potatoes are kept without difficulty all the winter through ; but the most priaed variety is too delicate for transportation, and is kept for home consumption. The usual every-day way of cooking them is to bake them with the skins on, always seeing to it that a print of butter is put on the table to eat with them. An hour is the usual time allotted for their baking. A very nice way is to boil or steam them until nearly dotie, theh to peel them, and cut into slices half an inch through, piling a baking-dish full of them, interspersed with bits of butter ; a quarter of a pound may be allowed for a half -gallon dish ; sprinkle on top two table-spoonfuls of granulated white sugar, and you can hardly have a dish on your table that will be more generally relished. Some* VmOINIA GOOKERT-BOOK. 186 times also, for a change, they may be steamed or boiled, peeled, and sent to table in a covered dish, with a table- spoonful of melted butter poured over them. Sweet-potatoes afe frequently used in Virginia, with the accompaniment of a rich glass of milk, as a sort of plain dessert at the winding up of the meat dinner. Ibish Potatoes Roasted. Doctors tell us that there is no more nourishing food for some classes of invalids than a good roasted potato. If the potato be a fine mealy one, sent up the moment it is done, with the addition of butter, pepper, and salt) and a person is hungry, what can be better ? For Sunday or coffee dinner they are also particularly recommended. Be sure, though, you do not thus serve unless certain that they are sound to the core, and not watery or waxy. Paesnips. Wash, scrape, cut into halves or slice lengthwise into several pieces, if the roots are very large, and put on in a kettle of boiling water. You may expect them to be boiled in an hour. Serve with a little sugar, and melted butter poured over them; or they may be baked as di- rected for sweet-potatoes ; or mash them up fine, when boiled tender, and form into little cakes with a batter made of a table-spoonful of flour, an ^g^^ a small piece of butter^ and a gill of milk

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