vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Turnip Radishes
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for one or two persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2071. The excerpt below is the record exactly as published.
boil turnip radishes proceed as follows : — Take the radishes when young and freshly pulled. Wash them | well, trim them neatly, leaving about an inch of the stalks, and lay them in cold water for half an hour. Drain them, and throw them into plenty of boiling water slightly salted. Let them boil gently till tender. Drain them, and serve in a tureen with melted butter
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