vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Glazed Turnips
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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
50Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories50 kcal
Protein1.1 g
Carbohydrates11 g
Fiber2.2 g
Sugars8.8 g
Total Fat0.1 g
Sodium15 mg
Potassium297 mg
Calcium37 mg
Iron0 mg
Magnesium12 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C30 mg
Vitamin B60.1 mg
Folate68 mcg
Water103 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 105. The excerpt below is the record exactly as published.
Glazed Turnips. Peel about one pound of young turnips, wash them well, cut into quarters, and put them on in salted water; bring this sharply to the boil, then place them in a well-buttered small frying or saucepan, sprinkle them liberally with castor sugar, and directly the turnips begin to color pour a little stock in, and season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.