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Stuffed Turnips A
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
159Calories
3 gProtein
20 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories159 kcal
Protein3 g
Carbohydrates20 g
Fiber2.9 g
Sugars2.6 g
Total Fat7.5 g
Saturated Fat3.9 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol20 mg
Sodium447 mg
Potassium411 mg
Calcium51 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus92 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A80 mcg
Vitamin E0.4 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate9 mcg
Choline24 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 375. The excerpt below is the record exactly as published.
some round, medium-sized turnips, fairly equal in size. Peel them, and, in so doing, shape them nicely; then, by means of a round fancy-cutter, cut them deeply at their base, pressing the instrument into the pulp. This done, thoroughly parboil and empty them. With the withdrawn pulp, prepare a purée, to which add an equal quantity of mashed potatoes. Garnish the turnips with this purée, and shape the visible portion of the latter dome- fashion. Set the stuffed turnips
Cook this with the app: pantry check, scaling, and the assistant.