Creamed Turnips
From What to Have for Dinner, 1905
Presented as published in 1905. 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
400Calories
16 gProtein
69 gCarbs
7 gFat
Full nutrition (32 nutrients)
Calories400 kcal
Protein16 g
Carbohydrates69 g
Fiber13 g
Sugars47 g
Total Fat6.9 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium522 mg
Potassium2162 mg
Calcium530 mg
Iron0.5 mg
Magnesium99 mg
Phosphorus471 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin C181 mg
Vitamin A199 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.9 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate430 mcg
Caffeine0 mg
Water812 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 5. The excerpt below is the record exactly as published.
CREAMED TURNIPS. Wash, pare and cut turnips in one-half inch cubes; there should be three cups. Cook in boiling water twenty-five minutes or until soft, adding salt during the last ten minutes of the cooking. Drain and add one cup White Sauce
Cook this with the app: pantry check, scaling, and the assistant.