vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Creamed Turnips (Navets a la Creme)
From The Swedish, French, American cook book, 1918
Serves 1
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
304Calories
5 gProtein
27 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories304 kcal
Protein4.9 g
Carbohydrates27 g
Fiber8.6 g
Sugars6.3 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol60 mg
Sodium9732 mg
Potassium706 mg
Calcium192 mg
Iron2.5 mg
Magnesium59 mg
Phosphorus110 mg
Zinc0.6 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K42 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate76 mcg
Choline2.8 mg
Caffeine0 mg
Water146 g
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
Cook this with the app: pantry check, scaling, and the assistant.