Turnip Souffle

Ingredients

• 3^ c thick White Sauce
• i c turnips
• the yolks of 2 eggs

Method

1. 1

   Add mashed turnips and beaten yolks to White Sauce, season, cool, fold in beaten egg whites, and bake in a buttered dish until firm.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 80. The excerpt below is the record exactly as published.

TURNIP SOUFFLE CURRANT JELLY WALDORF SALAD IN RED APPLE SHELLS SNOW BALLS WITH STRAWBERRY SAUCE SALTED ALMONDS BONBONS Color Scheme — Red, Green and White. Table Decoration The following is a simple and effective table decoration. Lay an open work centerpiece over a foundation of red paper. Outline with sprays of holly. Heap cotton lightly in the center and sprinkle with diamond dust. In the midst stand a pretty deer. Fasten red baby ribbon to its neck and extend to each place, tying a sprig of holly or a favor to the end and lay on each napkin. A Santa Claus standing at the head of the deer adds greatly to the effect. Shrimp Cocktail Wash the contents of i can of dry shrimps in cold water. Let lay for 15 m in salt water. Drain, split them in half lengthwise. Remove the intestinal canal which lies along the back and looks like a tiny black thread. Arrange lettuce leaves on a salad plate and lay the halves of the shrimps, split side down, in a circle. Set a tiny cup filled with cocktail sauce in the center. The cup may be any one of the varieties of the little paper cups that would be suitable to the occasion, or may be the halves of small lemons, the pulp being removed and the edge cut in points. One can of shrimp serves eight. Cocktail Sauce Mix 2 T prepared horseradish, 2 drops of Tabasco sauce, juice of I lemon, Yz c red tomato catsup, and a dash of cayenne. Serve with the cocktail. Apple and Prune Stuffing Mix well 3 c dry bread crumbs with 2 T melted butter, I t salt, a dash of pepper and paprika, and >4 t thyme. Then add i c tart apples cut into cubes, ^ c stoned raw prunes, and ^ c English walnuts broken into pieces. DECEMBER MENUS 145 Roast Goose Follow directions for dressing a fowl given in Part III. Be sure to scrub well both inside and out using plenty of soap or soda. Then rinse with boiling water. Dry, rub the outside with flour and breadcrumbs mixed in equal propor- tions. Season with salt and pepper. Bake about 3 h basting from time to time with the fat as it cooks out. Then pour the fat from the pan and baste occasionally with water during the last hour. For an 8 pound goose allow 4 h at a very low tempera- ture. Turnip Souffle To 3^ c thick White Sauce (p. 38) add i c turnips, cooked and mashed, and the yolks of 2 eggs

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