vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
New Turnips
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Turnips can also be cut in dice and heated in white sauce.
Presented as published in 1885. 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
76Calories
2 gProtein
16 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories76 kcal
Protein2.1 g
Carbohydrates16 g
Fiber4.3 g
Sugars11 g
Total Fat0.3 g
Sodium29 mg
Potassium589 mg
Calcium73 mg
Iron0 mg
Magnesium23 mg
Phosphorus70 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin C60 mg
Vitamin B60.3 mg
Folate135 mcg
Water205 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 222. The excerpt below is the record exactly as published.
NEW TURNIPS. Peel and slice a quart of new turnips ; boil them in salted boiling water until they can be mashed ; then drain and mash them, season them with salt, pepper, and plenty of butter
Cook this with the app: pantry check, scaling, and the assistant.