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PARSNIP FRITTERS (1915)

Mary at the Farm and Book of Recipes (1915)
By Edith M. Thomas



PARSNIP FRITTERS


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'
http://digital.lib.msu.edu/projects/cookbooks/


 

 

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