Stewed Turnips
From How to cook vegetables, 1911
Serve immediately.
Presented as published in 1911. 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
41Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories41 kcal
Protein1.1 g
Carbohydrates8.7 g
Fiber2.3 g
Sugars6.1 g
Total Fat0.1 g
Sodium15 mg
Potassium314 mg
Calcium39 mg
Iron0 mg
Magnesium12 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C32 mg
Vitamin B60.1 mg
Folate72 mcg
Water109 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 97. The excerpt below is the record exactly as published.
Stewed Turnips. Wash and peel a bunch of small turnips, cut them into quarters or into thick slices. Boil in salted water till tender, then drain, and put them in a stew-pan with white or brown sauce. Season with pepper and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.