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Fried Turnips
From Vegetarian cookery, 1891
Serves 1
Use firm turnips for best results.
Presented as published in 1891. 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
613Calories
18 gProtein
130 gCarbs
2 gFat
Full nutrition (22 nutrients)
Calories613 kcal
Protein18 g
Carbohydrates130 g
Fiber8.7 g
Sugars23 g
Total Fat2.4 g
Sodium61 mg
Potassium1359 mg
Calcium172 mg
Iron7 mg
Magnesium81 mg
Phosphorus277 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin C122 mg
Vitamin B60.6 mg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate474 mcg
Water425 g
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 62. The excerpt below is the record exactly as published.
Fried Turnips. Pare and wash some good, firm turnips ; wipe dry, and cut them in rather thin slices ; season with pepper and salt ; dredge with flour
Cook this with the app: pantry check, scaling, and the assistant.