Hashed Turnips

Ingredients

• 4 iqts.
• Add required seasonings

Method

1. 1

   Pare turnips and cut in quarters.

2. 2

   Cook about 1 hour.

3. 3

   After cooking, mash and add required seasonings.

4. 4

   May be cut in cubes before cooking and served in a white sauce.

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 5. The excerpt below is the record exactly as published.

4 iqt. ztb. To taste To taste _ _ Buttered parsnips jqt. 2 tb. To taste To uste — _ Mashed turnips . 4 2qt. 2 tb. To taste To taste — — Stewed celery . . I bunch aqt. Z tb. To taste To taste 1 c. _ Buttered beets . z tb. To taste To taste _ _ BoUed onions . . 8 2qt. z tb. To taste To taste I c. _ String beans . . . zqt. zqt. z tb. To taste To taste _ _ Spinach . . . - ipk. I c. 2 tb. To tasle To taste — — Cauliflower . . . 2qt. 2 1b. To taste To taste 4 tb. Cabbage .... 2 lb. zqt. z tb. To taste To taste — — Squash . . . 2 lb. 2qt. ztb. To taste To taste — — General Directums. All vegetables should be thoroughly washed, prepared according to kind, and, if necessary, fresh- ened by standing in cold water for an hour or more before cooking. Then cook in enough freshly boiling salted water to cover the food. When soft enough to pierce easily with a fork, drain very dry and season. Strong-flavored vegetables should be cooked in an uncovered kettle. Buttered carrots. Scrape carrots and cook i to 2 hr. Slice or cut in strips either before or after cooking. Add required seasonings or serve in i c. white sauce. Buttered parsnips. Same as for Buttered carrots (above). May be cut in quarters, lengthwise, and browned in hot butter or drippings. Hashed turnips. Pare turnips and cut in quarters. Cook about I hr. After cooking, mash and add required seasonings

Cook this with the app: pantry check, scaling, and the assistant.