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Stewed Radishes
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Preferred over turnips.
Presented as published in 1907. 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
6Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories6.3 kcal
Protein0.5 g
Carbohydrates1.2 g
Fiber0.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.2 mg
Potassium126 mg
Calcium12 mg
Iron0.4 mg
Magnesium4.1 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.3 mcg
Water43 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 124. The excerpt below is the record exactly as published.
Stewed Radishes Wash and scrape 3 or 4 bunches white radishes, cut in small pieces, cover with water, add a little salt and sugar, boil until tender, then drain, mash and add a little butter and cream
Cook this with the app: pantry check, scaling, and the assistant.