Mashed Turnips
From Principles of food preparation, 1914
Compare the flavor resulting from the two methods.
Presented as published in 1914. 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
82Calories
2 gProtein
17 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories82 kcal
Protein2.3 g
Carbohydrates17 g
Fiber4.6 g
Sugars12 g
Total Fat0.3 g
Sodium31 mg
Potassium629 mg
Calcium78 mg
Iron0 mg
Magnesium25 mg
Phosphorus75 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C64 mg
Vitamin B60.3 mg
Folate144 mcg
Water218 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 11. The excerpt below is the record exactly as published.
Mashed Turnips Wash and pare two turnips. Cut one into thin slices, cut the other into quarters. Boil both until tender. Drain and mash each one separately, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.