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Stuffed Turnips B
From A guide to modern cookery, 1909
Serves 4
Turnips may also be stuffed with spinach, chicory, or farinaceous vegetables.
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
26Calories
2 gProtein
1 gCarbs
2 gFat
Full nutrition (30 nutrients)
Calories26 kcal
Protein1.9 g
Carbohydrates0.8 g
Sugars0 g
Total Fat1.8 g
Saturated Fat1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.4 mg
Sodium109 mg
Potassium12 mg
Calcium55 mg
Iron0 mg
Magnesium2.2 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin A14 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.9 mg
Water1.4 g
Estimated from matched ingredients across 4 servings.
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 With the withdrawn pulp, prepare a purée, to which add an equal quantity of mashed potatoes.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.