vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Parsnips
From Buckeye cookery, 1892
Serves 4
Presented as published in 1892. 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 Buckeye cookery (1892), page 193. The excerpt below is the record exactly as published.
STEWED PARSNIPS. Wash. scrape, and slice about half an inch thick; have a skillet prepared with a half pint hot water and a table-spoon butter, add. the parsnips, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.