Parsnips and Parsley Butter
archive.org
2 of 6 items checked · 4 aisles
Produce
Dairy & Eggs
- Checked by You
Pantry / Durable
- Checked by You
Archive recipe
A historic Australian dish of parsnips, flour, parsley, butter and milk. Adapted from Parsnips and Parsley Butter, from The Art of Living in Australia (1893).
Adapted from Parsnips and Parsley Butter, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table 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/australian-table/recipes/parsnips-and-parsley-butter.md.
The dish
2 of 6 items checked
archive.org
2 of 6 items checked · 4 aisles
Scrape and cut up the parsnips (or cold ones will do)
If raw, boil them in water seasoned with salt for three-quarters of an hour
Make the butter, flour, and milk into a sauce by directions given, and season nicely
Stir in the parsley, put in the parsnips, bring to the boil and simmer for ten minutes
Arrange them on a hot dish, pour the sauce over, and serve
Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)