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Parsnips (Fricasseed)
From The white ribbon cook book, 1894
Serves 1
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 51. The excerpt below is the record exactly as published.
Parsnips (Fricasseed) — Scrape them, boil in milk till they are soft; then cut them lengthwise into pieces 2 or 3 inches long, and simmer in a white sauce, made of 2 spoonfuls broth, 1 piece mace, 3^ cupful cream, a piece of butter, and some flour
Cook this with the app: pantry check, scaling, and the assistant.