Cream of Turnips
From The table, 1889
Serves 4
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 102. The excerpt below is the record exactly as published.
Cream of Turnips. — Put three medium sized cut-up raw turnips in a saucepan with one ounce of butter; steam them for thirty minutes, then add one pint of good bechamel sauce (No. 154); rub through a sieve and moisten with one quart of white broth (No. 99); season with a table- spoonful of salt and a teaspoonful of pepper. Heat it while stirring con- tinually, and serve with half a cupful of cream beaten with two egg yolks. 86. Cream of Celery a 1'Espagnole. — Put two stalks of celery, cut into fine strips, in a covered saucepan, with one ounce of butter; add a pint of good broth (No. 99), with half a tablespoonful of salt
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