Boiled and Mashed Turnips
From The official handbook for the National Training School for Cookery, 1891
Time required is about three-quarters of an hour.
Presented as published in 1891. 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 official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 101. The excerpt below is the record exactly as published.
1 oz. of butter 1 A sprig of parsley \ Pepper and salt : oh J oz. of clarified dripping ) ~h Time required, after the bccuis are soaked, abozit two hours and ten minutes. Now we will show you how to boil Haricot Beans, and serve them with parsley and bittter. 1. We soak one pint of haricot beans in cold water all night. 2. We put them into a saucepan with three pints of cold water, and a qitarter of an ounce of clarified dripping. 3. We put the saucepan on the fire, and when it boils we move it rather to the side of the fire and let it boil very gently for two hours. 4. After that time we turn the beans on to a colander, drain off the water, and put the beans back into the dry saucepan with one ounce of butter. 5. We take a sprig of parsley, wash it, and dry it in a cloth, put it on a board and chop it up as finely as possible. 6. We sprinkle the parsley over the beans and season them with pepper and salt. 7. We put the saucepan on the fire and stir the contents carefully for about five minutes. 8. For serving, we turn the beans on to a hot dish* Lessons on Cooking- Vegetables. — Titmips. 263 VEGETABLES. Lesson No. ii. turnips. Average cost of a dish of " Turnips " boiled and mashed. INGREDIENTS. 4 large turnips
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