The 1901 Cookbook Archive
No. 661 — Parsnips with Sabayon
English historical translation of Molokhovets recipe No. 661 from the 1901 Russian cookbook, retaining original methods and measures.
Barely cover two Russian pounds of parsnips with water and add ½ teaspoon of salt and ½ spoonful of fresh butter.
Cook until tender, transfer to a serving dish and pour over sabayon No. 490.
Original source: Read Russian recipe No. 661. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.