Boiled Turnips

Ingredients

• Put them into a pot with enough boiling salt water
• season with butter
• season with pepper
• season with salt

Method

1. 1

   Wash and peel turnips, slice or cut into uniform pieces.

2. 2

   Soak in cold water, then boil in salted water until tender.

3. 3

   Drain and season with butter, pepper, and salt.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 59. The excerpt below is the record exactly as published.

BOILED TURNIPS. Time, twenty minutes to an hour. Wash the turnips ; if young, peel them, and if old, l^are thickly. Slice or cut them into pieces of uni- form size. Soak in cold water for thirty minutes ; put them into a pot with enough boiling salt water to cover them j)lentifully. Cover; boil steadily until quite tender. Drain thoroughly ; season with butter, pepper, and salt. If they are boiled with meat, butter may be omitted. Young turnips may be served whole, with a drawn-butter sauce. Boiled turnips may be mashed and served like Irish j^otatoes. SUCCOTASH. Succotash is made with green corn and beans, the proportion being two-thirds corn to one-third beans. String beans may be used. Cut the corn from the cob and shell the beans. If string beans are used, string and cut them into half-inch pieces. Put them into a pot of boiling salt water — enough to cover them. Cover and stew gently until tender. 136 MANUAL FOR ARMY- COOKS. stirring freqnently. When cooked, drain. To two quarts of succotash add about one-half pint of milk, then stir in a piece of butter or dri]3ping about the size of an egg, and one or more tablespoonfuls of blended flour. Stir it constantly until it boils up once. Season with pepper

Cook this with the app: pantry check, scaling, and the assistant.