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Batter for Turnip and Meat
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. C. A. Cook.
Presented as published in 1912. 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
Nutrition per serving
289Calories
5 gProtein
3 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories289 kcal
Protein5.2 g
Carbohydrates3 g
Fiber0 g
Sugars3 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.9 g
Cholesterol43 mg
Sodium329 mg
Potassium152 mg
Calcium73 mg
Iron0.3 mg
Magnesium9.9 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate3.9 mcg
Choline8.9 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 255. The excerpt below is the record exactly as published.
1 cup buttermilk, 1 teaspoon soda, a pinch of salt, and enough flour for batter. Spread over turnip and meat. Sprinkle over batter fine pieces of fat pork, un- cook
Cook this with the app: pantry check, scaling, and the assistant.