Turnip Balls
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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
Nutrition per serving
195Calories
3 gProtein
18 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories195 kcal
Protein3.2 g
Carbohydrates18 g
Fiber6.7 g
Sugars1.6 g
Total Fat15 g
Saturated Fat8.8 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol35 mg
Sodium3099 mg
Potassium502 mg
Calcium122 mg
Iron3 mg
Magnesium49 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C88 mg
Vitamin A130 mcg
Vitamin E0.8 mg
Vitamin K45 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate11 mcg
Choline5.9 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 45. The excerpt below is the record exactly as published.
Turnip Balls. — Peel fine grained turnips, then cut into balls, using a vegetable scoop. Put into a well- greased bag with a light seasoning of salt, a little sugar, a dusting of pepper, a tablespoonful of butter or vege- table oil and a quarter cupful of hot water, seal, and cook half an hour until tender, but not brown. Take up, add a half cupful hot cream sauce
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