Swedish Baked Turnips

Ingredients

• small tender turnips
• heat i tablespoonful of butter
• add a tablespoonful of sugar
• Pour over a cup of water

Method

1. 1

   Peel small tender turnips; heat butter in a saucepan.

2. 2

   Place the turnips in whole, sprinkle with salt and pepper; add sugar.

3. 3

   Pour over water; cover and let cook for one hour until tender but not broken.

4. 4

   Thicken the sauce with flour and milk.

5. 5

   Add a little water and set in the oven a half hour, covered with paper; then serve.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 11. The excerpt below is the record exactly as published.

Swedish Baked Turnips. Peel small tender turnips; heat i table- spoonful of butter in a saucepan. Place the turnips in whole, sprinkle with salt and pep- per ; add a tablespoonful of sugar. Pour over a cup of water ; cover and let cook for one hour until tender but not broken. Thicken the sauce with flour and milk. Add a little water and set in the oven a half hour, cov- ered with paper ; then serve. April 14.— Belgian Baked Bananas. Skia fine bananas and lay tlicoi whole in a baking-dish. Sprinkle with sugar and grated lemoD peel. Add the juice of 1 oraDge, yi lemon and ^ glass of sherry wine. Let bake in a quick oven. Put the bananas in a glass dish and pour over the sauce. Let get cold and serve. 15.— Japanese Rice. Boil I cup of rice ; add 3 chopped shal- lots, I teaspoonful of soy and salt to taste. Place on a platter, cover with chopped hard- boiled eggs, sprinkle with salt, paprica and chopped parsley. Garnish with some thin slices of smoked salmon. 16 — Scotch Loaf Cake. Mix yi pound of butter with ^ pound of sugar, ^ cup of chopped nuts and ^ cup of shredded citron ; then work in i pound of sifted flour with a teaspoonfuls of baking- powder. Make a loaf a half inch thick and bake in a moderate oven until done. 17.— English Meat Loaf. Chop cooked veal and boiled ham ; place a well-greased mold alternate layers of AfM veal, ham aod hard-boiled tggi. Sprinkle with pepper, mace and chopped paisley. Moisten with beef-stock and let bake in the oven. Serve cold, sliced very thin, garnished with watercress. i8. — ^Jevrish Purim Cakes. Beat I cup of sugar with ^ cup of butter to a deam ; add a beateu eggs, a pinch of salt, ^ cup of milk and the grated peel of ^ lemOQ. Add enough sifted flour with i tea- spoonful of baking-powder to make a soft biscuit dough. Put on a well-floured baking- board. Roll out a half inch thick. Cut triangles and drop in a kettle of hot rendered butter ; fry until a golden brown. Then mix some powdered sugar with a little milk and flavor with vanilla. Spread on the top. ig. — Swiss Pie. Make a rich pie-dough. Line a buttered pie-dish with the dough; then slice three onions very thin and let cook in hot butter until tender ; add a pinch of salt. Fill the pie with the onions, cover the top with cream and let bake in a moderate oven until done. Serve hot or cold. ApHl no. — French Apple Prittera. Feel and slice large apples ; sprinkle mth sugar and tcmon-juice and loake a rich egg batter. Sweeten to taste and flavor with a tablespoonfuls of orange-flower water. Lay the sliced apples in the batter and fry in deep hot lard to a golden brown. Serve with wine 31.— Jewish Purim Torte. Ijne a well-buttered baldng-dish with a rich pie-paste. Thenmix i cup of fine poppy- seeds with the yolks of 5 eggs and ^ cup of sugar, some chopped raisins and nuts and the juice of % lenion. Add the whites beaten stiff; then fill with the mixture and let bake until done. 23. — English Boiled Pudding. Mix j4 pound of butter with J^ pound of powdered sugar to a cream. Add the yolks of 6 eggs beaten, % cup of seeded raisins and some chopped citron, a pinch of nutmeg and cinnamon. Mix in ^ pound of sitied flour and }i teaspoonfol erf' baking-powder. Add the whites, beaten to a stiff froth ; put in a April buttered pudding-mold, and let boil until done. Serve with brandy sauce. 33. — German Stewed Brains. Clean the brains. Heat I tablespoonful of drippings in a pan; add the brains, i sliced onion, some parsley, salt and pepper. Let stew fifteen minutes. Thicken the sauce with butter and flour ; let boil up. Serve hot with spinach and sprinkle all with chopped hard- boiled eggs. 24. — Scotch Cream Muffins. Sift I pint of flour with i teaspoonful of baking-powder; beat three yolks of ^gs with a pinch of salt; add i pint of cream and i tablespoonful of melted butter. Stir in the flour; add the whites beaten to a stiff &oth. Beat all well together. Fill the muffin-rings ^ full and bake in a quick oven for twenty 35.— French Tart Make a rich pie-dough. Line a large pie- dish with the paste and bake. Take 3 ounces of almonds and pound to a paste ; add 3 ta- ApM blespOMifuls of pulverized sugar, a table- spoonfuls of melted butter, ^ teaspoonful of cinnamon and the yolks of a ^gs well beaten with i tablcspoonful of rum. Add the beaten whites ; fill the pie and bake in a mod- erate oven. Then make a glac6. Mix i ounce of granulated sugar with i tablespoon- ful of cold water and let come to a boil. Put on the pie when cool and serve. 26.— Polish Stewed Beans. Break string-beans into pieces and let boil in salted water until tender ; then heat i ta- blespoonful of butte

Cook this with the app: pantry check, scaling, and the assistant.