Salt Cod with Parsnip Purée
From Cookery for every household, 1914
Serves 2
Boiled or baked potatoes may be served separately.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 137. The excerpt below is the record exactly as published.
Salt Cod with Parsnip Purde (Morue a la Puree de Panais) 1 lb. salt cod. 3 or 4 parsnips. Chopped parsley. 2 or 3 table-sps. cream or milk. 1 oz. butter. Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.