Boiled Turnips
From Every-day dishes and every-day work, 1897
Be careful not to scorch.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 49. The excerpt below is the record exactly as published.
Turnips, like other vegetables, should be boiled in as small an amount of water as possible. Great care must be taken, however, that the kettle does not become dry, as scorched turnip is spoiled. An excellent precaution, in order to keep them from scorching in case the water becomes low, is to place an inverted saucer in the bottom of the kettle before put- ting in the turnips. Put into boiling water, cook rapidly until sufficiently tender to be pierced easily with a fork ; too much VEGETABLES. 83 cooking discolors and renders them strong in flavor. Boiled turnips
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.