Parsnip Fritters

Original Recipe

Boil four or five parsnips; when tender take off the skin and mash them fine; add to them a teaspoonful of wheat flour and a beaten egg; put a tablespoonful of lard or beef drippings in a frying pan over the fire, add to it a saltspoonful of salt; when boiling hot put in the parsnips; make it in small cakes with a spoon; when one side is a delicate brown turn the other; when both are done take them on a dish, put a very little of the fat in which they were fried over and serve hot. These resemble very nearly the taste of the salsify or oyster plant, and will generally be preferred.

Ingredients

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  • 4 or five parsnips
  • 1 teaspoonful of wheat flour and a beaten egg
  • 1 tablespoonful of lard or beef drippings in a frying pan over the fire
  • 1 saltspoonful of salt
  • 1 spoon
  • 1 side is a delicate brown turn the other
  • 1 take them on a dish
  • 1 very little of the fat in which they were fried over and serve hot

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Instructions

  1. 1

    Boil four or five parsnips; when tender take off the skin and mash them fine; add to them a teaspoonful of wheat flour and a beaten egg; put a tablespoonful of lard or beef drippings in a frying pan over the fire, add to it a saltspoonful of salt; when boiling hot put in the parsnips; make it in small cakes with a spoon; when one side is a delicate brown turn the other; when both are done take them on a dish, put a very little of the fat in which they were fried over and serve hot.

  2. 2

    These resemble very nearly the taste of the salsify or oyster plant, and will generally be preferred.

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Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)