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Drink

Parsnip Wine

A beverage made by boiling parsnip roots, straining the liquid, and adding powdered white argol.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Parsnip Wine

Ingredients

Directions

Prepare

  1. Clean and quarter the parsnip roots, removing any spongy or decayed parts.

  2. Cut the roots into pieces about 4 inches long.

Cook and strain

  1. Boil the parsnip pieces in 1 gallon of water until tender but not pulpy.

  2. Leave the lid off the pot for a short time to let the aroma escape.

  3. Strain the liquid through a fine sieve into a tub, being careful not to bruise the roots.

  4. Add ½ ounce of powdered white argol to the strained liquid.

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.

Explore the science

What each ingredient does

Parsnip roots
Provide the main flavour and the sugars and starches carried into the liquid.
Powdered white argol
Adds acidity and tartness to balance the sweet parsnip liquid.

The step that matters

Boil until tender but not pulpy. Overboiling breaks the roots down into pulp, which clouds the liquid and makes it hard to strain clear. Stop when the pieces are tender but still hold their shape.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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