Teltow Turnips

Ingredients

• 2 lbs. of Teltow turnips
• 1 pt. of bouillon
• 3 qts. of water
• % tsp. of meat extract
• 2 tbsps. of salt
• 1% tsps. of sugar
• Va lb. of butter
• 1 pinch of pepper
• 1 tbsp. of flour
• Salt to taste

Method

1. 1

   Scrape and wash the turnips, boil in salted water until partly done, then drain.

2. 2

   Stew in butter with flour, sugar, and bouillon until tender.

3. 3

   Season with salt and pepper.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 93. The excerpt below is the record exactly as published.

TELTOW TURNIPS. Quantity for 6 Persons. 2 lbs. of Teltow turnips 1 pt. of bouillon 3 qts. of water % tsp. of meat extract 2 tbsps. of salt 1% tsps. of sugar Va lb. of butter 1 pinch of pepper 1 tbsp. of flour Salt to taste

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