The 1901 Cookbook Archive
No. 660 — Parsnips for Boiled Beef
English historical translation of Molokhovets recipe No. 660 from the 1901 Russian cookbook, retaining original methods and measures.
Remove 1½ Russian pounds of parsnips from water acidulated with lemon juice and slice them.
Barely cover with cold water or broth, add salt, one spoonful of flour and one spoonful of butter, and cook for about one hour.
Original source: Read Russian recipe No. 660. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.