The 1901 Cookbook Archive
No. 4019 — Fresh Parsnips in Spring
English historical translation of Molokhovets recipe No. 4019 from the 1901 Russian cookbook, retaining original methods and measures.
Sow parsnips in spring in beds where pigs cannot roam in autumn.
Leave them in the ground uncovered throughout winter. The author says overwintered parsnips taste sweeter and better in spring.
Once the soil thaws, move the roots to a cellar and cover in dry sand.
Original source: Read Russian recipe No. 4019. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.