Name: Boiled Parsnips
Ingredients: pepper; salt

Boiled Parsnips

Ingredients

pepper
salt

Directions

If young, scrape before cooking; if old, pare carefully, and if large, split. Put into boiling water, salted, and boil, if small and tender, from half to three-quarters of an hour; if full grown, longer. When boiled cut in half, pour over them melted butter, and brown in the oven.
Unless they are extremely tender, it is best to pare them. Take out the seeds, quarter them, and lay the pieces in cold water. Boil about half an hour. Drain well, pressing out all tne water; mash soft and smooth, and season with butter, pepper and salt, cream, and a little Hour.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Shutt, William E., Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.