Puree of Turnips
From The spirit of cookery, 1895
The brown version is less digestible.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 198. The excerpt below is the record exactly as published.
Purde of Turnips is used as an independent dish. It may be prepared in two forms, ivhite and broirn ; the latter is less digestible. Some cooks add breadcrumb or panada to this puree to restore consistency after addition of the savoury sauce
Cook this with the app: pantry check, scaling, and the assistant.