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Creamed Turnips
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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
104Calories
2 gProtein
13 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories104 kcal
Protein2 g
Carbohydrates13 g
Fiber3.8 g
Sugars5.8 g
Total Fat5.6 g
Saturated Fat3.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium2444 mg
Potassium395 mg
Calcium75 mg
Iron0.6 mg
Magnesium23 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate69 mcg
Choline0.7 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 416. The excerpt below is the record exactly as published.
Creamed Turnips ( Navets a la Creme ) Select nice turnips; peel, cut in small dices, and cook [see recipe: Turnips with Butter]. Make a rich cream sauce and add the turnips to it, let simmer on stove a few minutes, season with pepper and salt, add four tablespoons cream
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