Boiled Turnip-Tops
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 229. The excerpt below is the record exactly as published.
BOILED TURNIP-TOPS. Thoroughly wash a peck of turnip-tops, put them over the fire in plenty of salted boiling water, and boil them fast for ten minutes, or until they are just tender ; then drain them, season them with salt, pepper, and butter
Cook this with the app: pantry check, scaling, and the assistant.