vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Stuffed Turnips
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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
91Calories
3 gProtein
17 gCarbs
1 gFat
Full nutrition (21 nutrients)
Calories91 kcal
Protein2.7 g
Carbohydrates17 g
Fiber4.6 g
Sugars12 g
Total Fat1.1 g
Sodium31 mg
Potassium629 mg
Calcium78 mg
Iron0 mg
Magnesium25 mg
Phosphorus75 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C64 mg
Vitamin E0.2 mg
Vitamin B60.3 mg
Riboflavin (B2)0 mg
Folate144 mcg
Water220 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 321. The excerpt below is the record exactly as published.
STUFFED TURNIPS. Select one dozen medium-sized turnips; peel and boil whole in water slightly salted; when tender pour off the water, slice a piece from the end of each turnip, scrape out the center, mash, and season with salt, pepper, butter and yolk of an Qgg
Cook this with the app: pantry check, scaling, and the assistant.