vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Turnip-top Salad
From Harper's cook book encyclopædia, 1902
Serves 4
Turnip-tops are prized in the South.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 374. The excerpt below is the record exactly as published.
urnip - top Salad. — All through the South there is no salad more prized than turnip-tops. The tender young leaves are freshly gathered and thrown into cold water. The pot is put over a brisk fire, and in twenty minutes the greens will be boiled. Take them up in a vegetable- strainer, place them in a vegetable- dish, add a small lump of butter, and cover the turnip - tops with poached eggs
Cook this with the app: pantry check, scaling, and the assistant.