Creamed Turnips
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
323Calories
14 gProtein
52 gCarbs
7 gFat
Full nutrition (32 nutrients)
Calories323 kcal
Protein14 g
Carbohydrates52 g
Fiber8.9 g
Sugars35 g
Total Fat6.6 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium493 mg
Potassium1573 mg
Calcium457 mg
Iron0.5 mg
Magnesium75 mg
Phosphorus401 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin C120 mg
Vitamin A199 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate294 mcg
Caffeine0 mg
Water608 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 17. The excerpt below is the record exactly as published.
Creamed Turnips After washing and peeling, cut the turnips into one-fourth inch dice; cook in boiling salted water until tender. Drain well. To every pint of turnips, add one cup of white sauce
Cook this with the app: pantry check, scaling, and the assistant.