Wednesday, March 11, 2020

Parsnip Cream Fritters (1846)

  • 1 lb parsnips
  • 2 eggs
  • 1/2 cup heavy cream
  • 1 tbspn lemon juice
  • Rind of 1 lemon
  • 4 tbspns of butter, melted
  • 1/4 tspn nutmeg
  • 1 cup bread crumbs
  • Salt and white pepper to taste
Cut off the parsnips' root ends and tops. Boil the parsnips in their skins in salted water until fork tender, anywhere from 10 to 20 minutes. When they are cool, strip off and discard their skins. Cut the parsnips in pieces and puree.

Beat the eggs into the cream, and then beat this mixture into the puree with the lemon juice, lemon rind, half the butter, and the seasonings. Taste for seasoning.

Shape puree into 3-inch cakes and roll in bread crumbs. Heat remaining butter in a skillet, and fry the parsnip cakes, adding more butter if needed. Serves 4.

"If you don't want to bother shaping the puree into fritters, simply pile it into a buttered baking dish and brown it in the oven."

More "Lost" Parsnips Recipes
Parsnips Stewed in Dark Beer (1627)
Parsnips in Candied Orange Sauce (1964)

(Origin - "I Hear America Singing - The Cooks and Recipes of American Regional Cuisine" by Betty Fussell, published by Penguin Books, 1986. Author found this recipe in "Domestic Receipt Book" by Miss Beecher, published in 1846.) 

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