Puree of Turnips and Parsnips

Name: Puree of Turnips and Parsnips
Ingredients: half a dozen sound white turnips; half as many parsnips; half a head of celery; a bunch of sweet herbs; half a dozen leeks; an onion; a quart of water

From The profession of cookery, from a French point of view, 1894

Jerusalem Artichoke Soup is made similarly.

Presented as published in 1894. 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

573Calories

20 gProtein

126 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories573 kcal

Protein20 g

Carbohydrates126 g

Fiber49 g

Sugars92 g

Total Fat2.7 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium262 mg

Potassium5422 mg

Calcium727 mg

Iron5.9 mg

Magnesium254 mg

Phosphorus652 mg

Zinc4 mg

Copper1 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C239 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B62.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate712 mcg

Choline9.2 mg

Caffeine0 mg

Water2478 g

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 10. The excerpt below is the record exactly as published.

Puree of Turnips and Parsnips. Pare half a dozen sound white turnips, and half as many parsnips ; add to them half a head of celery, a bunch of sweet herbs, half a dozen leeks, and an onion. Boil all together in a quart of water

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