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Creamed Turnips
From Lessons in cooking through preparation of meals, 1912
Serves 4
See 'Helpful Suggestions' for White Sauce.
Presented as published in 1912. 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
66Calories
3 gProtein
9 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories66 kcal
Protein3.1 g
Carbohydrates9.5 g
Fiber1.1 g
Sugars6.3 g
Total Fat1.7 g
Saturated Fat1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.2 mg
Sodium127 mg
Potassium256 mg
Calcium104 mg
Iron0.1 mg
Magnesium14 mg
Phosphorus89 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin C15 mg
Vitamin A55 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate40 mcg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 53. The excerpt below is the record exactly as published.
Creamed Turnips Wash and pare the turnips and put on to cook, after being cut in small pieces, in boiling salted water. Cook about 20 m, or until tender. Drain, and cover with i c medium White Sauce
Cook this with the app: pantry check, scaling, and the assistant.