Parsnips Sautéed in Butter
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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 Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 13. The excerpt below is the record exactly as published.
PARSNIPS SAUT£D in BUTTER Wash parsnips, cover with boiling water, add salt to season. Cook until tender — thirty-five to fifty minutes. Drain and cover quickly with cold water; rub off skins with the hands. Cut in one- fourth inch slices, sprinkle with salt, pepper; dip in flour and saute a golden brown in hot butter
Cook this with the app: pantry check, scaling, and the assistant.