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Mashed Potato and Turnip with Sausage
From The home cook book, 1905
Serves 6
Adjust cooking time for turnips.
Presented as published in 1905. 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
141Calories
4 gProtein
32 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories141 kcal
Protein3.8 g
Carbohydrates32 g
Fiber4.6 g
Sugars5 g
Total Fat2.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol5.2 mg
Sodium19 mg
Potassium834 mg
Calcium43 mg
Iron1.2 mg
Magnesium42 mg
Phosphorus109 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate68 mcg
Choline18 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 93. The excerpt below is the record exactly as published.
MASHED POTATO AND TURNIP WITH SAUSAGE Peel and cut in small pieces enough potatoes to fill a quart measure and enough turnips to fill a pint measure. Cook the turnips longer than the potatoes, for they are a tougher vege- table. After they have become a little tender, add the potatoes Quart and Pint Measures and boil till done. Drain off the water, salt, add a tablespoon of butter
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