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Turnip Salad or Spring Greens
From The complete cook book, 1900
Serves 4
This is a very popular dish in the South.
Presented as published in 1900. 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
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 61. The excerpt below is the record exactly as published.
TURNIP SALAD OR SPRING GREENS. Pick and wash turnip greens carefully from dust and insects and throw in cold water. Have ready a pot of boiling water in which a piece of salt pork or bacon has been boiled. Lift out the bacon and put in your greens. Return the bacon and boil twenty or twenty-five min- utes. Dip from the pot with a skimmer. Lay in a deep dish. Place a few slices of the bacon on top and cover with poached eggs
Cook this with the app: pantry check, scaling, and the assistant.