Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-third inch in thickness
- pepper
- salt
Directions
Scrape the parsnips and boil gently until tender, usually an hour; drain, and when cold cut them into long thin slices about one-third inch in thickness; season each slice with salt and pepper; dip in melted butter and flour and fry in hot fat until both sides are thor- oughly browned; drain well, and serve.
ASPARAGUS.
Wash thoroughly; scrape off the outer skin; tie into bundles; cover with boiling, slightlv salted water, and boil for fifteen
minutes, or until the asparagus is tender; drain; season with pepper, salt and butter, or pour a white sauce over it and serve on toast. Asparagus may be served cold with a mayonnaise dressing-. The water in which the asparagus is boiled can be used for soup.
Remove the strings; cut into inch pieces; wash and cook in boiling- salted water for two or three hours, or until the beans are tender; drain; season with butter, pepper and salt; when very young they will cook in much shorter time.