To Boil Turnips
From A year's cookery, 1880
Serves 4
Cooking time varies with the age of the turnips.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 270. The excerpt below is the record exactly as published.
To Boil Turnips. — Wash and brush the turnips in cold water. Pare away the thick skin, cutting down till a line can be seen a little way in. This outer part is stringy and bitter to the taste, and should be rejected. Throw the turnips into cold water till they are to be cooked. If very large, cut them in halves, throw them into plenty of boiling water, put the lid on the pan, and boil till tender. Take them up, put them into a stewpan, cover them with stock, add a tea-spoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.