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Diced Turnips
From Buckeye cookery, 1892
Serves 4
Excellent dish.
Presented as published in 1892. 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
149Calories
3 gProtein
26 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories149 kcal
Protein3.5 g
Carbohydrates26 g
Fiber4.6 g
Sugars15 g
Total Fat3.6 g
Saturated Fat1.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Cholesterol14 mg
Sodium78 mg
Potassium610 mg
Calcium90 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus88 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C60 mg
Vitamin A7.9 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate148 mcg
Choline11 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 196. The excerpt below is the record exactly as published.
Dicep TURNIPS. Pare, slice, cut in dice an inch square, boil till nearly done, in as _ little water as possible ; to one quart of turnips, add one table-spoon sugar, salt to make it palatable; when they are boiled as dry as possible, add two or three spoons of cream and a beaten egg
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