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Eried Parsley

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Eried Parsley

Ingredients

Directions

  1. Ensure the parsley is fresh, bright in color, and perfectly dry without washing it.

  2. Heat the fat in a frying kettle until hot enough to brown a cube of bread in a few seconds.

  3. Place the parsley in a frying basket and lower it into the hot fat.

  4. Fry for about 30 seconds until the parsley is crisp and green.

  5. Remove the parsley and lay it on blotting paper to absorb excess grease.

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.

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