Creamed Turnips
From Domestic science (1914 text-book), 1914
Presented as published in 1914. 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
325Calories
14 gProtein
53 gCarbs
7 gFat
Full nutrition (32 nutrients)
Calories325 kcal
Protein14 g
Carbohydrates53 g
Fiber8.9 g
Sugars36 g
Total Fat6.6 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium493 mg
Potassium1584 mg
Calcium458 mg
Iron0.5 mg
Magnesium76 mg
Phosphorus402 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin C122 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
Folate297 mcg
Caffeine0 mg
Water612 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 12. The excerpt below is the record exactly as published.
Creamed Turnips These may be washed, pared, cut into slices or cubes, cooked in boiling salted water, drained, and served with white sauce
Cook this with the app: pantry check, scaling, and the assistant.