PARSNIP FRITTERS (1915)
Mary at the Farm and Book of Recipes (1915)
By Edith M. Thomas
Scape and boil 5 or 6 parsnips in salted water until tender and drain.
If old parsnips, cut out the centre, as it is tough and woody.
Mash parsnips fine, add 1 egg yolk (white beaten separately), and added last a little salt, 1 large tablespoonful flour, 1/4 teaspoonful baking powder, mold into small cakes, dredge with flour, and fry quickly to a golden brown in a tablespoonful of butter and one of drippings.
Serve at once.
The complete 'Mary at the Farm and Book of Recipes' may be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'