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Fricassee of Parsnips

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

Ingredients

Directions

  1. Boil sliced parsnips in milk without salt. When tender add salt and thicken slightly with flour stirred smooth with milk. Serve on toast.

  2. Green peas should be neither too old nor too young. When they are small and soft they have no character, but if too old they are hard and flavorless. To be at their best they should be cooked the day they are gathered.

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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