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Russian Turnips, Boiled
From European and American cuisine, 1914
Serves 4
Presented as published in 1914. 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
32Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein0.6 g
Carbohydrates7.5 g
Fiber1.2 g
Sugars6.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium591 mg
Potassium157 mg
Calcium20 mg
Iron0 mg
Magnesium6.3 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate36 mcg
Choline0 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 331. The excerpt below is the record exactly as published.
1 teaspoonf ul salt, cook 5 minutes ; drain in a colander. Melt 1 tablespoonful butter or good fat in a sauce- pan, add Vt tablespoonful flour, stir and cook 3 minutes ; add iVi cupful white broth or soup stock, cook 3 minutes ; add the turnips ; season to taste with salt ; add Y^ teaspoonf ul pepper and 1 table- spoonful fine-chopped parsley ; toss for a few minutes over the fire, and serve. Bussian turnips are prepared in the same way, only cut them first into slices, then into strips. Bnssian Turnips^ Boiled. — Peel 2 medium-sized Russian turnips, cut each one into quarters, wash and place in a saucepan over the fire, cover with boiling water ; add 1 tablespoonful sugar
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