[Sca-cooks] Parsnips

[JIMCHEVAL at aol.com]

Diderot's Encyclopedia talks about a kind of syrup being produced in  
Thuringia that was used like sugar:

http://books.google.com/books?id=jcRkaf8X7O0C&pg=PA937&dq=panais+sucre&hl=en
&sa=X&ei=eMYxVLPRNpLhoASyi4LwDg&ved=0CEAQ6AEwAw#v=onepage&q&f=false
 
 
This book from 1781 looks at "grained sugars" from the parsnip, carrot and  
skirret:
http://books.google.com/books?id=u9YUAAAAQAAJ&pg=PA58&dq=sugar+parsnip&hl=en
&sa=X&ei=mccxVMOlM46oogTekoCIBQ&ved=0CDIQ6AEwAA#v=onepage&q&f=false
 
Richard Bradley recommends parsnips as essentially substitutes for  sugar:
http://books.google.com/books?id=rd1QAQAAIAAJ&pg=RA1-PA43&dq=sugar+parsnip&h
l=en&sa=X&ei=mccxVMOlM46oogTekoCIBQ&ved=0CD4Q6AEwAg#v=onepage&q&f=false
 
 
Jim  Chevallier

Beside Bolivar: The Edecán Demarquet
https://www.createspace.com/4871441

"Demarquet  does not know how to lie or slander; I believe him loyal and 
sincere."
Simon  Bolivar  

 
In a message dated 10/5/2014 2:45:32 P.M. Pacific Daylight Time,  
mistressaldyth at gmail.com writes:

Is there  any documented source that says parsnips were processed like beets
for  sugar?