Mashed Turnips
From Physical culture cook book, 1901
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 15. The excerpt below is the record exactly as published.
Mashed Turnips. — Select the large yel- low turnips, as they are sweetest. Wash, pare and cut them info pieces. Boil them in salted boiling water until tender, two hours, pouring off the first water if they are old and strong. Drain, mash, season with butter and salt
Cook this with the app: pantry check, scaling, and the assistant.