Mashed Turnips
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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 The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 28. The excerpt below is the record exactly as published.
MASHED TURNIPS. BOIL the turnips as above. Squeeze them as dry as possible in the colander, pressing them with a plate. When the turnips are quite free from water, hold the colander over a saucepan, and rub the turnip M ASH ED rrU UN I PS — con tin nod. through with a wooden spoon. Put one ounce of butter into the saucepan with the turnips, and pepper and salt to taste
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