Turnip Salad

Ingredients

• two large white turnips
• mayonnaise dressing
• a saltspoonful of chives

Method

1. 1

   Peel and cut two large white turnips into squares, one-quarter inch thick by one inch square.

2. 2

   Throw in cold water an hour or two; then put into boiling, well-salted water, and boil hard until they are tender; then drain.

3. 3

   Let them become very cold; then pour over them a mayonnaise dressing, and mix well.

4. 4

   If the mayonnaise be made with tarragon vinegar, and a saltspoonful of chives chopped very fine, sprinkled over the turnips before adding the dressing, it gives it a touch of its own.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 48. The excerpt below is the record exactly as published.

turnip salad. Peel and cut two large white turnips into squares, one-quarter inch thick by one inch square. Throw in cold water an hour or two; then put into boiling, well-salted water, and boil hard until they are tender; then drain. Let them become very cold; then pour over them a mayonnaise dressing, and mix well. If the mayonnaise be made with tarragon vinegar, and a saltspoonful of chives

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