vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Parsnips with Beans
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 197. The excerpt below is the record exactly as published.
Parsnips with Beans. Take two large parsnips, scrapie them clean, and boil them in water. When tender take them up, scrape all the soft into a saucepan, add to them four teaspoonfuls of cream, a piece of butter the size of a hen's egg
Cook this with the app: pantry check, scaling, and the assistant.