vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Boil Turnips
From The art of cookery, 1899
Serves 4
Can also be served with cream or drawn butter with vinegar or lemon juice.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 30. The excerpt below is the record exactly as published.
To Boil Turnips. — Wash and pare the turnips, boil till tender, drain in a colander, press out the water, mash fine, and season with salt, pepper, and butter
Cook this with the app: pantry check, scaling, and the assistant.