Boiled Turnips
From Physical culture cook book, 1901
Presented as published in 1901. 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
41Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories41 kcal
Protein1.1 g
Carbohydrates8.7 g
Fiber2.3 g
Sugars6.1 g
Total Fat0.1 g
Sodium15 mg
Potassium314 mg
Calcium39 mg
Iron0 mg
Magnesium12 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C32 mg
Vitamin B60.1 mg
Folate72 mcg
Water109 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 15. The excerpt below is the record exactly as published.
Boiled Turnips. — Pare and cut into quar- ters. Place into boiling water, well salted; boil till tender. Drain well, wash, adding butter, and a pinch of sugar
Cook this with the app: pantry check, scaling, and the assistant.