The 1901 Cookbook Archive
No. 663 — Parsnips Cooked in Broth
English historical translation of Molokhovets recipe No. 663 from the 1901 Russian cookbook, retaining original methods and measures.
Clean the parsnips according to the general note and cut into even, long pieces.
Barely cover with broth prepared from beef or mutton with salt and soup roots. Add one onion and simmer until tender.
Thicken with ½ spoonful of flour mixed with ½ spoonful of butter, bring to the boil and add more broth if needed.
Serve with boiled beef.
Original source: Read Russian recipe No. 663. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.