vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Turnip Souffle
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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 Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 41. The excerpt below is the record exactly as published.
TURNIP SOUFFLE. Peel and slice white turnip, cook till tender. Rub through collan- der. Return to saucepan over fire, stirring into it 1 T. butter 1 T. flour mixed together 1 cup hot milk. Beat to smooth mass. Add 4 egg whites, beaten light. Bake in pudding dish (buttered) 40 min., covered. Uncover and brown. 14 t. salt Vs t- pepper
Cook this with the app: pantry check, scaling, and the assistant.