The 1901 Cookbook Archive
No. 662 — Parsnips with Cream or Milk Sauce
English historical translation of Molokhovets recipe No. 662 from the 1901 Russian cookbook, retaining original methods and measures.
Boil two Russian pounds of parsnips in water with salt and butter as directed in No. 659.
Pour over a sauce made with one spoonful of flour, ½ spoonful of butter, 1½ glasses of cream or milk, and one or two lumps of sugar.
Original source: Read Russian recipe No. 662. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.