vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Turnips
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Potatoes can be mashed with turnips to absorb excess water.
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
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 39. The excerpt below is the record exactly as published.
Boiled Turnips. — Scrub the turnips and pare off the thick skin. Cut into slices or quarters, and cook in boiling salted water until soft. Then put them into a piece of coarse cheese-cloth and mash fine with a wooden masher, pressing them to remove the water. To one pint of mashed turnips add one tablespoonful butter, one-quarter teaspoonful salt, and a sprinkle of pepper
Cook this with the app: pantry check, scaling, and the assistant.