To Stew Parsnips
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 40. The excerpt below is the record exactly as published.
To Stew Parsnips. — Wash, pare, cut in pieces, stew an hour, or till tender, drain, press out the water, mash fine, season with salt and pepper, add a little cream or milk
Cook this with the app: pantry check, scaling, and the assistant.