Stuffed Turnips with Shrimps a la Emma Charlotte
From The Swedish, French, American cook book, 1918
Serves 4
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 169. The excerpt below is the record exactly as published.
Stuffed Turnips with Shrimps a la Emma Charlotte Navets farcis de Crevettes, a la Emma Charlotte Select small white turnips, having them all the same size; cut a little space out of the side, and scoop out carefully so as not to break them; cut a little away from underneath so that the turnip will stand steadily. Put in a large pan; cook in water, salt, and a little lemon juice until they are well done and tender; leave in the juice until cold. Then fill with a shrimp mousse
Cook this with the app: pantry check, scaling, and the assistant.