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Glazed Turnips
From Cookery and housekeeping, 1882
Serves 1
Presented as published in 1882. 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
231Calories
2 gProtein
55 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories231 kcal
Protein1.9 g
Carbohydrates55 g
Fiber2.3 g
Sugars52 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol1 mg
Sodium53 mg
Potassium349 mg
Calcium44 mg
Iron0.1 mg
Magnesium14 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate74 mcg
Choline2.3 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 140. The excerpt below is the record exactly as published.
Glazed Turnips. Turn out the turnips all of the same rather pointed size and shape, wash them in cold salt and water, and strain. Place them in a deepish pan up- right, and let them boil in broth with a little sugar. Take them off the fire when soft ; have some glaze
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