Puree of Turnips
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 64. The excerpt below is the record exactly as published.
Puree of Turnips. Peel and wash about fifteen white turnips, boil them in plenty of water and a little salt until perfectly tender ; drain them, put them through a sieve, add two ounces of butter, a little salt, pepper, and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.