Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Fried Parsley
From The new century cookery book, 1901
Serves 4
Used to garnish fried dishes.
A modern interpretation · AI-generated from the original record
Ingredients
- some fresh curly parsley
- some fat quite hot
Method
Remove the leaves from the parsley, wash in cold water, drain, fold in a cloth to extract water, fry in hot fat for about two minutes until stiffened, then drain on a cloth.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 72. The excerpt below is the record exactly as published.
Fried parsley is mostly used to garnish fried dishes. Remove the leaves from some fresh curly parsley, wash well in cold water, drain, fold in a cloth and press gently to extract all the water ; then put in a wire frying-basket, have some fat quite hot
Cook this with the app: pantry check, scaling, and the assistant.