Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
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 tablespoonful of butter
- half eggs
Directions
Scrape the roots as above ; boil whole until tender ; drain, and when cold mash with a wooden spoon to a smooth paste, taking out all fibres; moisten with milk ; add one tablespoonful of butter, and one and a half eggs for every cup of salsify ; beat the eggs light ; make in round cakes ; dredge with flour and fry brown.
Parsnips are not sufficiently appreciated, perhaps because of their too sweet taste ; but this can be overcome to a palatable extent by judicious cookery ; they are excellent when sliced, after boiling and warming in a sauce made by mixing flour, butter and milk over the fire and season- ing it with salt and pepper ; as soon as warm they are served with a little chopped parsley and a squeeze of lemon juice. For parsnips fried brown in an old-fashioned iron pot with slices of salt pork and a sea- soning of salt and pepper, many good words might be said.