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Boiled Turnips
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Use Early Snowball variety for best results.
Presented as published in 1898. 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
619Calories
14 gProtein
62 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories619 kcal
Protein14 g
Carbohydrates62 g
Fiber9.5 g
Sugars33 g
Total Fat35 g
Saturated Fat8.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.8 g
Cholesterol15 mg
Sodium991 mg
Potassium1561 mg
Calcium426 mg
Iron1.3 mg
Magnesium82 mg
Phosphorus382 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C123 mg
Vitamin A325 mcg
Vitamin E1 mg
Vitamin K3 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate301 mcg
Choline36 mg
Caffeine0 mg
Water586 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 254. The excerpt below is the record exactly as published.
Boiled Turnips. — Choose very small Turnips — the round Early Snowball variety is the best — boil them till tender, and serve in a good white sauce
Cook this with the app: pantry check, scaling, and the assistant.