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Mashed Parsnips

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 1 ingredients
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Mashed Parsnips

Ingredients

Directions

  1. Rub parsnips through the colander; season with salt only, or with salt and cream. Heat and serve.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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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