Turnip Balls

Ingredients

• several large white turnips
• 1 teaspoonful sugar
• 1 teaspoonful salt
• 1/2 ounce butter

Method

1. 1

   Peel and cut turnips into small balls, place in a saucepan, cover with boiling water, add sugar, boil until nearly done; then add salt, cook for 3 minutes; drain, return to saucepan, add butter, toss for a few minutes over the fire, and use as a garnish.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 329. The excerpt below is the record exactly as published.

1 teaspoonful sugar, cook till nearly done, then add 1 teaspoon* ful salt, and cook a few minutes longer ; add 1 tablespoonful butter, stir until melted, then serve. (Care must be taken not to have too 492 VEGBTABLES. much liquid on the peas.) Another way is to boil the peas as aboTe, and when done, drain and return them to saucepan, add ly^ ounce butter, toss for a few minutes, then serve. Green Peas h PAnglaise.— Shell Vt peck fresh green peas, place them in a saucepan, cover with boiling water, add 1 sprig of mint, 1 teaspoonf ul salt, and cook till tender ; remove the mint. Mix 1 tablespoonf ul butter with Yt teaspoonf ul flour ; add it to the peas, stir and cook 3 minutes ; season to taste with salt, and serve. The flour may be omitted. Green-pea Pnr^e. — Place IVg pint shelled green peas in a saucepan, cover with boiling water, add 1 teaspoonful sugar, and boil till tender ; drain and press through a sieve ; melt 1 tablespoon- ful butter, add Yt tablespoonf ul flour, stir and cook 3 minutes; add Yt cupful milk, 1 even teaspoonful salt, cook for a few minutes ; add the puree of peas and Yt gill o' cream, mix all well together, and use as directed in previous recipe. CARROTS, TURNIPS, Etc. Carrot Balls. — Scrape and wash 4 large carrots, cut them into round balls with a vegetable cutter, then measure (there should be 1 pint). Place in a saucepan over the fire, cover with boiling water ; add 1 teaspoonful sugar, and cook till done ; then add Yc teaspoon- ful salt, cook for a few minutes ; drain of the water, add Yt ounce butter, toss a few minutes over the fire, and use for garnishing. Stewed Carrots h I'Allemande.— Scrape and clean 3 to 4 large carrots, wash, and cut them into slices, lay several slices over one another, and cut into narrow strips, like straws ; then measure (there should be lYt pint). Place in a saucepan, cover with lYt pint boiling water, add 1 tablespoonf ul sugar, and cook till tender; then add 1 teaspoonful salt. Mix 1 teaspoonful cornstarch or flour with 1 tablespoonf ul butter, add it to the carrots, cook slowly 5 minutes : add Yt ^iU of cream or unsweetened condensed milk, add VEGBTABLEa 498 last 1 tablespoonf ul fine-chopped parsley ; then taste ; if necessary, add more salt, and serve. Yonng Carrots and Lima Beans.— Scrape and wash 2 or 3 bunches of young carrots, cut them into small dices, then measure (there should be 1 pint). Place in a saucepan over the fire, add 1 teaspoonful sugar, boil 10 minutes ; then add 1 pint of shelled Lima beans, cook until done ; add 1 teaspoonful salt. Mix 1 table- spoonful butter with 1 teaspoonful flour, add it to the vegetables, cook a few minutes ; add 1 gill of cream, or a little unsweetened condensed milk, and 1 tablespoonf ul fine-chopped parsley ; if neces- sary, add more salt, and serve. Creamed White Tnrnips. — Peel and cut into slices 6 me- dium-sized white turnips, cut each into 2, lay 3 slices over one another, and cut into strips. Place the turnips in a saucepan, cover with boiling water ; add 1 teaspoonful sugar, and boil till tender ; then add Y^ teaspoonful salt Ten minutes before serving set a small saucepan with 1 teaspoonful fiour and Vg tablespoonful butter over the fire, stir, and cook 2 minutes ; add 1 cupful boiling milk, cook 3 minutes ; season with y^ even teaspoonful salt, a little white pepper, and 1 tablespoonful fine-chopped parsley, drain the turnips in a colander ; pour into a hot dish and the sauce over them. White Turnips & la Cr6me. — Pare and wash 8 medium- sized white turnips, cut into thick slices, the slices into strips, then measure (there should be 1 quart) ; place them into a saucepan, cover with boiling water, add 1 teaspoonful sugar, and boil till ten- der ; then add 1 teaspoonful salt, cook a few minutes longer ; drain in a colander. Melt 1 ounce butter in a saucepan, add 1 tea- spoonful of flour, stir, and cook a few minutes, add 17^ cupful hot milk, cook 3 minutes ; add the turnips, cook and stir lightly a few minutes over the fire ; taste ; if necessary, add more salt ; then add Vi teaspoonful white pepper and 1 tablespoonful chopped pars- ley, and serve. 494 YEGETABLEa White-turnip Par6e. — Peel 8 mediam^sized white turnips, wash and cut them into quarters. Place with 1 quart boiling water over the fire ; add 1 teaspoonf ul sugar, and boil till tender ; then drain, and press through a sieve into a clean saucepan ; add 1 ounce butter and 1 tablespoonful unsweetened condensed milk, 1 tea- spoonful salt, and a little white pepper ; stir for a few minutes over the fire ; and serve. Bussian-turnip pur^e is prepared the same. Tnrnip Balls. — Peel several large white turnips, wash, and cut them with a vegetable cutter into small balls, place in a saucepan, cover with boiling water ; add 1 teaspoonf ul sugar, boil until nearly done; then add 1 teaspoonful salt, cook 3 minutes; drain on a sieve and return to saucepan, add 1 ounce butter, toss for a few minutes over the fire, and use as a garnish. Bussian turnip balls

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