Scalloped Turnips
From Every-day dishes and every-day work, 1897
Rich milk or cream may be used instead of white sauce.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 49. The excerpt below is the record exactly as published.
Scalloped Turuips.— Prepare and boil whole white turnips until nearly tender ; cut into thin slices, lay in an earthen pud- ding-dish, pour over them a white sauce sufficient to cover, made by cooking a tablespoonful of flour in a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.