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Fried Parsnips

From an old cookbook · modernised transcription
By Goff, May Perrin, [from old catalog] ed · From a historical cookbook (Internet Archive) · 2 ingredients
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Fried Parsnips

Ingredients

Directions

  1. Boil until tender in hot water slightly salted ; let them get almost cold, scrape off the skin, and cut in thick, long slices ; dredge with flour

  2. VEGETABLES. 635

  3. and fry in hot dripping, turning as they brown ; drain very dry in a hot colander ; pepper and salt to serve.

  4. GREEN PEAS. Hull and put into salted boiling water with a small lump of white sugar ; cook from thirty to thirty-five minutes ; drain and season with iTiilk or cream, butter, pepper and salt. Be sure the peas are young ; old peas are fit for nothing but soup.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 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 Goff, May Perrin, [from old catalog] ed. 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.

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