Mashed Turnips
From Domestic cookery, 1886
Typically served with mutton.
Presented as published in 1886. 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
210Calories
5 gProtein
35 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories210 kcal
Protein4.9 g
Carbohydrates35 g
Fiber9.3 g
Sugars23 g
Total Fat5.8 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol15 mg
Sodium2395 mg
Potassium1234 mg
Calcium169 mg
Iron0.2 mg
Magnesium52 mg
Phosphorus154 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C122 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K4.2 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate273 mcg
Choline0.3 mg
Caffeine0 mg
Water422 g
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 31. The excerpt below is the record exactly as published.
cream, pepper, salt, and lemon juice ; boil three minutes, then add the peas, re-heat and dish at once. A little finely minced fresh mint may be sprinkled over the top if liked. No. 142. PARSNIPS (BoUed). Wash and pare thinly the parsnips, put into a pan of boiling water, allowing one teaspoonful of salt to each quart of water ; boil until tender, 80 to 40 minutes, if large they should be divided ; drain and place m a tureen, or round boiled meat with carrots ; or, if liked, a white sauce (page 116) may be poured over them. No. 148. TURNIPS (BoUed). Choose the turnips all as near one size as possible, peel them thickly and drop them into boiling water ; allow one teaspoon- ful of salt to each quai't, boil until tender, drain, and arrange in a tureen ; cover with white sauce (page 115). 63 No. 144. TURNIPS (Mashed). Boil the turnips until soft, drain them, and mash with a fork ; add a little salt
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