Rutabaga

Ingredients

• Rutabaga
• a little salt
• a bit of butter
• pepper to taste

Method

1. 1

   Cut rutabaga into quarters or slices, boil with salt for half an hour until soft.

2. 2

   Drain, mash, and mix with butter and pepper.

3. 3

   Serve in a covered dish.

As published

This recipe was extracted from The housekeeper's companion (1883), page 121. The excerpt below is the record exactly as published.

RuTA Baga — Or large winter turnip, may be cut in quar- ters or slices, and boiled with meat, and served with a little butter and pepper over; or boil in water with a little salt; take off the thick outside rind, and cut them in quarters and slices, and boil them for half an hour or more, until they are soft; then drain off the water and mash them fine, add a bit of but- ter and pepper to taste, work them smooth, then put them into a covered dish, smooth the upper surface over, and mark it with a knife-blade in flutes, meeting in the centre, or make it in a pyramid or pineapple, and serve. Summer Squash. — Young green squashes must be fresh to be fit for eating; if they are so, the outside will be crisp when cut with the nail. Cut them in quarters, and if not very tender, pare off the outside skin; take the seed and strings from the inside, and cut the squashes small; then put them into a stew- pan, with a teaspoonful of salt to a common-sized squash; pour boiling water on nearly to cover them, cover the stewpan, and let them boil fast, until they are tender; half an hour is generally enough; take them from the water into a colander with a skimmer, press the water from them, then take them on to a dish, mash them smooth, add a bit of butter

Cook this with the app: pantry check, scaling, and the assistant.