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Puree of Turnips
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Serve immediately for best texture.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 253. The excerpt below is the record exactly as published.
Puree Of Turnips.— For this dish the Turnips should be cut into small pieces, and put to steep in cold water. Then put them into a stewpan with three ounces of butter, a teaspoonful of white pepper, and a saltspoonful of salt. When the Turnips are soft rub them through a sieve. Take a table- spoonful of bro
Cook this with the app: pantry check, scaling, and the assistant.