vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Parsnips with Cream
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 233. The excerpt below is the record exactly as published.
PARSNEPS WITS CREAM. Scrape three large parsneps, slice them half an inch thick and two inches long, and boil them in salted boiling water until they are tender ; then drain off the water, add to the parsneps two tablespoonfuls of butter and half a cupful of cream
Cook this with the app: pantry check, scaling, and the assistant.