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Mashed Turnip
From Cookery and housekeeping, 1882
Serves 4
Serves as a favorite accompaniment to boiled mutton.
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
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.
Mashed turnip is a favourite accompaniment of boiled mutton, of Prince of Wales' cutlets, &c. The turnips must be boiled till tender enough to be passed through a sieve. The pulp must then be placed in a cloth, which is rolled and wrung, one person at each end of the roll. The pulp is then to be mixed with cream or butter and flavoured with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.