The 1901 Cookbook Archive
No. 659 — Parsnips with Butter and Breadcrumbs
English historical translation of Molokhovets recipe No. 659 from the 1901 Russian cookbook, retaining original methods and measures.
Remove two Russian pounds of parsnips from their slightly acidulated soaking water, rinse and cut into long pieces.
Barely cover with cold water or broth, add one teaspoon of salt and one spoonful of fresh butter, and cook until tender.
Transfer to a serving dish and serve butter with browned breadcrumbs, Polish sauce No. 442, separately.
Original source: Read Russian recipe No. 659. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.