vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Parsnips
From Vegetarian Cook Book, 1904
Serves 1
When they are done, they will be of a light straw-color, and deliciously sweet.
Presented as published in 1904. 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 Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 31. The excerpt below is the record exactly as published.
STEWED PARSNIPS After washing the parsnips, slice them about half an inch thick ; put them in a saucepan containing barely enough boiling water to cook them ; add a tablespoonful of butter, season with salt
Cook this with the app: pantry check, scaling, and the assistant.