Name: Creamed Parsnips
Ingredients: salt; pepper

Creamed Parsnips

Ingredients

salt
pepper

Directions

Wash, scrape and cnt in small sections, discarding the woody centers ; boil until tender in salted water ; drain and pour over cream or cream sauce; season with salt and pepper and serve.
Shell, wash and let stand in cold water for an hour; cook in boiling water until tender and very little water should remain at this point; season with salt, pepper and butter; add cream or cream sauce if desired.

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 Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. 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.