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Mashed Turnips
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Use young turnips for best flavor.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 253. The excerpt below is the record exactly as published.
Mashed Turnips, — Boil as directed above, and at the end of twenty minutes try with a fork if the Turnips are done. Drain them, and press them with a wooden presser, or the back of a large wooden spoon, on the back of a plate, but be careful not to press them very dry. Beat them with a wooden spoon through a colander. Never rub them through a sieve; if you do the Turnips will not be mashed but will become a puree. Put the mashed Turnips into a stewpan with three ounces of butter, a little salt, a teaspoonful of white pepper, and if possible two tablespoonfuls of cream
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