Vegetable Fritters

Name: Vegetable Fritters
Ingredients: one cupful of carrots; one cupful of parsnips; one-half cupful salsify; one and one-half cupfuls flour; one cupful milk; two tablespoonfuls of oil; the yolks and whites of two well-beaten eggs

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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 Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 34. The excerpt below is the record exactly as published.

VEGETABLE FRITTERS. Grind coarse one cupful each of carrots and parsnips and one-half cupful salsify. Boil them for thirty minutes in separate vessels. Pour off water and allow to cool. Now mix them together with one and one-half cupfuls flour and one cupful milk. Salt to taste. Add two tablespoonfuls of oil. Stir into it the yolks and whites of two well-beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.