Mashed Turnips
From The book of plain cooking, 1904
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 39. The excerpt below is the record exactly as published.
Mashed Turnips In mashing turnips, the great thing is to have ready a hot basin. First strain off the turnips, and let them drain in the colander. When thoroughly well drained, place them in the basin and well beat them with a rolling- pin until they are quite smooth, adding to them butter, pepper, and salt. A little milk
Cook this with the app: pantry check, scaling, and the assistant.