Mashed Turnips
From Practical household cookery, 1891
Serves 6
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 162. The excerpt below is the record exactly as published.
MASHED TURNIPS. Peel, cut in eight parts, and blanch in the usual way half a dozen turnips ; then drain and fry in a stewpan with, an ounce of butter for five minutes ; season with salt, pepper, and nutmeg ; moisten with a gill of good white stock. Simmer gently with the lid on, and when well done rub 368 PRACTICAL HOUSEHOLD COOKERY. through a fine wire sieve iato the stewpan again; add an ounce of fresh butter, a tablespoonful of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.