vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Turnips
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
39Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories39 kcal
Protein1.1 g
Carbohydrates8.2 g
Fiber2.2 g
Sugars5.8 g
Total Fat0.1 g
Sodium15 mg
Potassium297 mg
Calcium37 mg
Iron0 mg
Magnesium12 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C30 mg
Vitamin B60.1 mg
Folate68 mcg
Water103 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 30. The excerpt below is the record exactly as published.
Boil Turnips. — Wash and pare the turnips, boil till tender, drain in a colander, press out the water, mash fine, and season with salt, pepper, and butter
Cook this with the app: pantry check, scaling, and the assistant.