vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Parsnips
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Parsnips should be creamy and light brown when done.
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 34. The excerpt below is the record exactly as published.
STEWED PARSNIPS. Scrape, and slice about half an inch thick; have a saucepan ready with a half-pint of hot water and a tablespoonful of butter ; add the parsnips, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.