vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mashed Turnips
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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
603Calories
7 gProtein
47 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories603 kcal
Protein6.6 g
Carbohydrates47 g
Fiber15 g
Sugars18 g
Total Fat45 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2381 mg
Potassium966 mg
Calcium199 mg
Iron4.3 mg
Magnesium65 mg
Phosphorus165 mg
Zinc0.9 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C103 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate220 mcg
Choline0 mg
Caffeine0 mg
Water331 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 123. The excerpt below is the record exactly as published.
Mashed Turnips Baked Potatoes Waldorf Salad : Coffee Ginger Ice Cream *Mashed Turnips—Peel and dice 3 turnips, cover with boiling salted water and cook till tender; drain and press the water well out of them. Return to pan and add 3 tablespoons Crisco, 1 teaspoon salt, and 1 salt- spoon white pepper
Cook this with the app: pantry check, scaling, and the assistant.