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Turnip Top Greens
From The household gas cookery book, 1900
Serves 4
Serve hot.
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
Nutrition per serving
75Calories
8 gProtein
12 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories75 kcal
Protein8.4 g
Carbohydrates12 g
Fiber8.5 g
Sugars0 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium5281 mg
Potassium636 mg
Calcium432 mg
Iron5.2 mg
Magnesium101 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A1051 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate252 mcg
Choline0 mg
Caffeine0 mg
Water1261 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 71. The excerpt below is the record exactly as published.
Turnip Top Greens— This is a most wholesome green vegetable. Pick over about 3 lbs. of freshly cut young turnip tops, remove any decayed leaves, and well wash them in two or three waters. Have ready a large saucepan, holding a gallon of water, into which throw two tablespoonfuls of salt and about as much carbonate of soda as can be put on a threepenny piece
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