vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mashed Turnips
From The Pattern cook-book, 1890
Serves 4
Turnips require more pepper than any other vegetable.
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 Pattern cook-book (1890) by Butterick Publishing Company, page 127. The excerpt below is the record exactly as published.
pepper. One table-spoonful of butter. Six fresh tomatoes. Three crackers. Salt to taste. Chop the onion and the pepper very fine, peel and slice the tomatoes, and roll the crackers. Place the tomatoes in a baking dish, sprinkle ov'er them the salt, onion and pepper, add all the rolled cracker in one layer, and dot the top with the butter, cut in pieces. Bake slowly ai] hour. BAKED TOMATOES. Peel the tomatoes and cut them in slices a-quarter of an inch thick. Place a layer of tomatoes in a pudding dish, and sprinkle over them a little salt and pepper. Make a stuffing of One cupful of bread-crumbs. One table-spoonful of butter. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One tea-spoonful of sugar. Rub the butter into the crumbs, and add the salt, pep- per and sugar. Spread the mixture thickly upon the tomatoes, using all of it, and add another layer of toma- toes. Dot the top with pieces of butter, dust with pepper VEGETABLES. 29 1 and a little sugar, strew with dry crumbs, and bake cov- ered for half an hour ; then remove the lid. and bake un- til brown. TURNIPS, MASHED. Peel the turnips, cut them in slices, and lay them in cold water for half an hour ; then place them in a stew- pan, pour boiling water over them, and boil slowly until tender, at least forty-five minutes being required. Drain well, and mash the turnips in the stew-pan ; stand the pan ten minutes uncovered on the back of the range to dry the turnips well, stirring them frequently. Season with but- t
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