Carrots and Turnips
From The official handbook for the National Training School for Cookery, 1891
Adjust cooking time based on the age of the vegetables.
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.
Carrots or Turnips 2 tahlespoonsful of salt Half a pint of stock Dessertspoonful of castor sugar Half an ounce of butter Time required, about three-quarters of an hour. Now we will show you how to dress Carrots and Turnips
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