Turnip Cups with Creamed Pea Filling
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
346Calories
19 gProtein
51 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories346 kcal
Protein19 g
Carbohydrates51 g
Fiber11 g
Sugars28 g
Total Fat7.4 g
Saturated Fat4.3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol21 mg
Sodium501 mg
Potassium1103 mg
Calcium416 mg
Iron2.7 mg
Magnesium92 mg
Phosphorus480 mg
Zinc3.2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C90 mg
Vitamin A274 mcg
Vitamin E0.4 mg
Vitamin K36 mcg
Vitamin B60.5 mg
Vitamin B121.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.9 mg
Folate193 mcg
Choline41 mg
Caffeine0 mg
Water442 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 17. The excerpt below is the record exactly as published.
Turnip Cups with Creamed Pea Filling Select small, round turnips. Wash, pare, and cut a slice from the large end, so they will stand. Scoop out the inside, forming .cups with walls about one-fourth inch thick. Cook in boiling salted water until tender, about thirty minutes. Drain well and fill each cup with peas, heated in a seasoned white sauce
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