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Baked Turnips
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 39. The excerpt below is the record exactly as published.
season with pepper and salt (and sugar, if you like). When thor- oughly mixed, fill the tomatoes and put the slice back in its place. Put in baking dish, stem side down with just a little water and a lump of butter on each to keep from burning. TOMATO TOAST. Miss Jean Foster. One pint of tomatoes, well cooked, one-half teacup of celery, pinch of soda, one pint of milk, butter size of a walnut, thicken with flour, season to taste. Serve on hot buttered toast. BAKED TURNIPS. If large, split and bake as potatoes, only longer — about two or three hours. When done, mash fine, season with butter
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