Mashed Turnips

Ingredients

• Pare and lay in cold water
• season with butter
• pepper
• and salt

Method

1. 1

   Pare and lay in cold water, slightly salted, for 10 minutes, cook with boiling water until very tender.

2. 2

   Drain and wash in a colander, season with butter, pepper and salt, and serve hot.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 95. The excerpt below is the record exactly as published.

MASHED TURNIPS. Pare and lay in cold water, slightly salted, 10 minutes, cook with boiling water, and cook until very tender. Drain and wash in a colander, sea- son with butter, pepper and salt, and serve hot. COOKING DIVISION. 28 I SCALLOPED TOMATOES. Peel, slice and pack in a pudding dish in alter- nate layers, with a thick layer of bread crumbs mixed with butter, salt, pepper and a little white sugar. When the dish is nearly full put tomatoes uppermost, and lay a piece of butter on each slice, dust with pepper, salt and sugar, cover lightly with crumbs, and bake covered half an hour, and then remove the lid and bake brown. BOILED CABBAGE. Strip off the outside leaves, cut in quarters, and lay for an hour in cold water. Cover with boiling water and cook 1 5 minutes, and then turn off the water and cover with fre^h boiling water. Cook until tender — perhaps an hour — and drain well. Chop, and stir in a table-spoonful of butter, pep- per and salt. Serve hot. Some prefer to boil a piece of pork with the cabbage. It will give a de- licious flavor. GREEN PEAS. Shell and lay in cold water for an hour. Put in- to salt boiling water and cook half an hour. Drain well and season with butter

Cook this with the app: pantry check, scaling, and the assistant.