1902 - With a Saucepan Over the Sea

England - Parsnip Cakes

DDV CULINARY

These do not taste of parsnips at all, and can be
found still in the little country farms or cottages.
Boil 3 parsnips until tender,
mash and press through a sieve,
mix in proportions of 1 tea-cupful to
1 quart of hot milk,
1/2 pint of yeast,
some salt,
and flour to make a stiff batter.
Cover, set in a warm place,
and when risen to twice its size,
knead into fiat cakes, very thin.
These must rise again and be baked until brown.
Can be eaten with butter, like crumpets or scones,
or with gravy, like Yorkshire pudding, with a roast of meat.