Boiled Turnips Mashed
From Home dissertations, 1891
Avoid setting cooked turnips in the sun.
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
Nutrition per serving
163Calories
5 gProtein
35 gCarbs
1 gFat
Full nutrition (19 nutrients)
Calories163 kcal
Protein4.6 g
Carbohydrates35 g
Fiber9.2 g
Sugars24 g
Total Fat0.6 g
Sodium61 mg
Potassium1258 mg
Calcium157 mg
Iron0 mg
Magnesium50 mg
Phosphorus150 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C129 mg
Vitamin B60.6 mg
Folate289 mcg
Water437 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 120. The excerpt below is the record exactly as published.
BOILED TURNIPS MASHED. Peel and lay in cold water, slightly salted, put them in boiling water, and boil gently for an hour and a half, or until tender, Try them with a fork, and when tender, take them up, drain them on a sieve, and either send them to the table whole with melted butter, or mash them in the colander with a wooden spoon ; stirring in a little butter with pepper
Cook this with the app: pantry check, scaling, and the assistant.