Boiled Turnips
From The official handbook for the National Training School for Cookery, 1891
Can be served with braised veal or separately.
Presented as published in 1891. 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 official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 99. The excerpt below is the record exactly as published.
a tablespoonful of salt. 5. We now put in the cut-up turnips, and let them boil for from ten to fifteen minutes. 6. When they are sufficiently boiled, we take them out of the saucepan, and put them into a stewpan with about a quarter of a pint of stock ', enough to cover them. 7. We add to them a piece of butter, the size of a nuty and sprinkle over them about a teaspoonful of white castor sugar
Cook this with the app: pantry check, scaling, and the assistant.