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New England manuscript cookbook, 1880-1910
Page 49a
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Breaded Parsnips. Cook in salted water cut lengthwise. Dip in Egg, then in bread crumbs & fry. Potatoes- Mix a pint of freshly mashed potatoes with half a coffee-cupful of cream, the yolk of one egg, two tablespoonfuls of butter and the requisite quantity of salt and pepper. Beat thoroughly, until the mixture is light and of soft texture; then add the whites of four eggs that have already been whipped to a froth. Arrange this in a baking-dish, brushing the top with the beaten yolk of egg, and bake in the oven until well browned. Onions- It frequently occurs that people who cannot eat the ordinary boiled onion when served with cream or butter sauce will be able to partake of baked onions with a relish and without the slightest discomfort. To prepare them in this fashion, peel the onions, and boil them slowly in slightly salted water until they begin to show signs of being done. then arrange them in a baking-dish, pour a tasty white sauce around them, strew them with breadcrums, and season them with bits of butter in addition to the pepper and salt. Bake until golden brown. Potato Filling 1 onion fried in a little butter & add a little parsley when ready to take up. Mash the potatoes & add onion &
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Breaded Parsnips. Cook in salted water cut lengthwise. Dip in Egg, then in bread crumbs & fry. Potatoes- Mix a pint of freshly mashed potatoes with half a coffee-cupful of cream, the yolk of one egg, two tablespoonfuls of butter and the requisite quantity of salt and pepper. Beat thoroughly, until the mixture is light and of soft texture; then add the whites of four eggs that have already been whipped to a froth. Arrange this in a baking-dish, brushing the top with the beaten yolk of egg, and bake in the oven until well browned. Onions- It frequently occurs that people who cannot eat the ordinary boiled onion when served with cream or butter sauce will be able to partake of baked onions with a relish and without the slightest discomfort. To prepare them in this fashion, peel the onions, and boil them slowly in slightly salted water until they begin to show signs of being done. then arrange them in a baking-dish, pour a tasty white sauce around them, strew them with breadcrums, and season them with bits of butter in addition to the pepper and salt. Bake until golden brown. Potato Filling 1 onion fried in a little butter & add a little parsley when ready to take up. Mash the potatoes & add onion &
Szathmary Culinary Manuscripts and Cookbooks
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