Turnip Puree

Ingredients

• Eight turnips
• one onion
• one stalk celery
• four cups water
• two cups milk
• one tablespoonful butter
• one tablespoonful flour
• pepper and salt to taste

Method

1. 1

   Peel and cut up the turnips, and put them over the fire with the onion in the four cups of water; let them cook until tender, and then rub them through the colander, and put them back on the fire.

2. 2

   Cook the butter and flour together in a saucepan; add the milk, stir into the turnip, season to taste, and serve.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 59. The excerpt below is the record exactly as published.

one tablespoonful flour, pepper and salt to taste. Cook the potato, onion, and celery in the water for half an hour ; rub through a 226 FAMILY DINNEiiS FOR AUTUMN colander, return to the fire; add the milk, thicken, and season. Meringued Apples. — Eight fine large ap- ples, peeled, cored, and quartered ; two table- spoonfuls butter, juice of a large lemon, one cup white sugar, nutmeg to taste, whites of three eggs, half-cup powdered sugar. Heat the butter, sugar, lemon juice, and nutmeg in a double boiler; drop the quartered ap- ples into this, and let them cook until ten- der ; take them out and lay in a glass dish, cover with a meringue made of the whites of the eggs and the powdered sugar, and pass the syrup from the apples in a little pitcher, with the meringued fruit. 5. Julienne Soup. Irish Stew. Creamed Carrots. Stowed Corn. Peach-and-Tapioca Pudding. Peach-andrTapioca Puddvng. — One small cupful tapioca, one can peaches, half -cup sugar. Soak the tapioca overnight in three cupfuls of water ; the next day arrange the canned peaches in a dish, pouring over them 237 WHAT TO EAT — HOW TO SEBVJE IT about a cupful of the liquor from the can ; sprinkle them well with sugar, pour the ta- pioca on them, and bake until this is clear. Eat hot with hard sauce. 6. Salmon Soup. Mutton Chops. Baked Onions. Stuffed Egg-Plant. Cream Rice Pudding. Salmon Smip. — One can salmon, one cup bread-crumbs, one quart water, two cups milk, one teaspoonf ul butter, pepper and salt to taste. Pick to pieces the contents of a can of salmon, removing the bones, bits of skin, etc. ; put over the fire with the water and seasoning, and cook half an hour ; stir in the butter, the milk, and the crumbs, and serve. Pass sliced lemon with this. Stuffed Egg 'Plant — Boil an egg-plant thirty minutes, cut it in half, and scrape out the inside ; mash this up with two ta- blespoonfuls of butter, and pepper and salt to taste; fill the two halves of the shell, sprinkle with crumbs, and brown in the oven. 228 FAMILY DINNERS FOB AUTUMN Cream Rice Pudding, — Three cups milk, three tablespoonfuls rice, one cupful sugar, one teaspoonf ul vanilla. Wash the rice, put it with the milk, sugar, and flavoring into a pan, and bake in a slow oven for three or four hours. Every time a crust forms on top, stir it in, until just before taking it from the oven. Eat cold. 229 FAIOLT DINNERS FOR WINTBR 1. Turnip Puree. Roast Turkey. Fried Parsnips. Browned Onions. Mashed Potatoes. Orange Roly-Poly. Tuimip Puree. — Eight turnips, one onion, one stalk celery, four cups water, two cups milk, one tablespoonful butter, one table- spoonful flour, pepper and salt to taste

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