Stewed Turnips

Ingredients

• Peel and slice the turnips
• One table-spoonful of sugar
• Two table-spoonfuls of butter
• One-half pint of stock
• One-half tea-spoonful of salt
• One-quarter tea spoonful of pepper

Method

1. 1

   Peel and slice the turnips and cut them into cubes.

2. 2

   Boil until tender, drain, and for three pints of turnips measured before cooking, allow sugar, butter, stock, salt, and pepper.

3. 3

   Cook rapidly until the stock has almost boiled away, then serve.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 128. The excerpt below is the record exactly as published.

STEWED TURNIPS. Peel and slice the turnips and cut them into cubes. Boil until tender, drain, and for three pints of turnips measured before cooking, allow One table-spoonful of sugar. Two table-spoonfuls of butter. One-half pint of stock. One-half tea-spoonful of salt. One-quarter tea spoonful of pepper

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