Parsnips, Fricasseed
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 65. The excerpt below is the record exactly as published.
Parsnips, Fricasseed. — Boil the parsnips in milk till soft, and cut lengthways into pieces 2 or 3 inches long. Simmer in a white sauce made with two spoonfuls of broth, a piece of mace, half a cupful of milk or cream, and a piece of butter, with flour, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.