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Glazed Turnips
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Handle turnips gently to avoid breaking.
Presented as published in 1898. 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
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 254. The excerpt below is the record exactly as published.
Glazed Turnips, or Navets Glaces,— If possible use Turnips so young that they can be cooked whole. But if this cannot be, trim the Turnips into the shape of pointed cones, twelve in number. Blanch them for five minutes in boiling salt and water. Drain them, and set them upright in a deepish pan. Add half an ounce of butter melted in the saucepan, two ounces of sugar, a pinch of salt, and three-quarters of a pint of good broth
Cook this with the app: pantry check, scaling, and the assistant.