Stuffed Turnips with Chicken and Mushrooms a la Lydie Matilde
From The Swedish, French, American cook book, 1918
Serves 4
Serve hot.
Presented as published in 1918. 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
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 278. The excerpt below is the record exactly as published.
Stuffed Turnips with Chicken and Mushrooms a la Lydie Matilde Navets farcis de Poulet aux Champignons, a la Lydie Matilde Select and peel small white turnips but don’t peel them on the top; leave the natural growth after the leaves are cut off; make them all the same size. Cut a little place out of the side, scoop out (be careful not to break the turnip) and then cut a little underneath so that the turnip will stand steadily. Put in a large pan, so that they do not lie one on top of another, and cook in water, salt, and little lemon juice
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Cook this with the app: pantry check, scaling, and the assistant.