Glazed Turnips
From How to cook vegetables, 1911
Serve as a vegetable or garnish.
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 97. The excerpt below is the record exactly as published.
1 oz. of butter in an earthenware casserole, or, failing this, use a pie-dish ; put in the turnips, adding a little white sauce between each layer ; season with salt, pepper, and a little grated nutmeg. Sprinkle a small handful of bread- crumbs over the top, also some grated cheese and a little oiled butter. Bake in the oven for about 30 minutes, and send to table on the same dish. Glazed Turnips. Wash and peel a bunch of young turnips and cut them by means of a large vegetable spoon in the 198 HOW TO COOK VEGETABLES. shape of olives or large balls, or with a small knife in crescent shape. Put them in a stew-pan with i oz. of butter, season with salt, pepper, and a pinch of castor sugar, and moisten with a little stock
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