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parsnips


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Parsnips. Clean big ones well and remove the woody part in the middle, and boil them; when they are cooked, flour them and fry them in good oil- but before that, dry them well on a small board; then, to make them better, get a bowl of flour tempered with water, add sugar, cinnamon, saffron and rosewater, coat the parsnips with this mixture and put them in the pan with hot oil; then put spices on top of them and serve them properly seasoned like that.

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