Turnip Puree
From Home cookery, 1898
Presented as published in 1898. 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
151Calories
4 gProtein
32 gCarbs
1 gFat
Full nutrition (22 nutrients)
Calories151 kcal
Protein4.3 g
Carbohydrates32 g
Fiber6.9 g
Sugars18 g
Total Fat0.5 g
Sodium46 mg
Potassium954 mg
Calcium119 mg
Iron0.4 mg
Magnesium40 mg
Phosphorus121 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C96 mg
Vitamin B60.4 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate229 mcg
Water328 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 27. The excerpt below is the record exactly as published.
turnip puree, and pour round some good brown gravy. Soubise Sauce. Blanch half a pound of onions, and then boil until quite tender, and chop finely. Make a sauce with one gill of milk, one ounce of butter, and one and a quarter ounces of flour. Boil well, add the onions, and let the mixture get quite cold. Turnip Puree. Boil three or four turnips, press away all the water and mash them, and make them quite hot ; add a tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.