To Boil Turnips
From A practical cook and text book for general use, 1896
Parsnips and turnips are very good mashed with an equal quantity of potato and seasoned with butter.
Presented as published in 1896. 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 practical cook and text book for general use (1896) by Ellen Goodell Smith, page 50. The excerpt below is the record exactly as published.
To Boil Turnips. Wash and pare them, and if large cut them. Boil until done. Drain and mash them, season with cocoanut butter
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