Parsnip Fritters

Adapted from Parsnip Fritters, in The Whitehouse Cookbook (1887), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/parsnip-fritters-2.md.

1. Boil four or five parsnips; when tender take off the skin and mash them fine

2. Add to them a teaspoonful of wheat flour and a beaten egg

3. Put a tablespoonful of lard or beef drippings in a frying pan over the fire, add to it a saltspoonful of salt

4. When boiling hot put in the parsnips; make it in small cakes with a spoon

5. When one side is a delicate brown turn the other

6. 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