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The 1918 Fanny Farmer Cookbook
Treat same
as beets
2
1/2 −3 hours
1
10°−150° F.
Carrots
2
1/2 −3 hours
1
10°−150° F.
Parsnips
2
1/2 −3 hours
1
10°−150° F.
Kohlrabi
21/2 −3 hours
1
10°−150° F.
Celeriac
2
1/2 −3 hours
1
10°−150° F.
Salsify
2
1/2 −3 hours
1
10°−150° F.
Onions
2
1/2 −3 hours
1
10°−140° F.
Leeks
2
1/2 −3 hours
1
10°−140° F.
Cabbage
3
hours
1
10°−145° F.
Spinach
Parsley
Dry thoroughly
Dry thoroughly
Dry thoroughly
Beet Tops
Swiss
Chard
Dry thoroughly
Dry thoroughly
Dry thoroughly
Celery
Rhubarb
Cauliflower
−3 hours
10°−145° F.
2
1
Brussels
Sprouts
Blanch 6
minutes in
boiling
water with
a pinch of
Chapter XXXIX − THE DRYING OF FRUITS AND VEGETABLES
694
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