Turnip with White Sauce
From The Raleigh cook book, 1907
Presented as published in 1907. 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
381Calories
20 gProtein
48 gCarbs
12 gFat
Full nutrition (32 nutrients)
Calories381 kcal
Protein20 g
Carbohydrates48 g
Fiber2.8 g
Sugars31 g
Total Fat12 g
Saturated Fat7.6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol38 mg
Sodium886 mg
Potassium1105 mg
Calcium659 mg
Iron1 mg
Magnesium69 mg
Phosphorus558 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C32 mg
Vitamin A397 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.5 mg
Folate120 mcg
Caffeine0 mg
Water507 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 9. The excerpt below is the record exactly as published.
Turnip with White sauce.—Pare turnips and cut into dice. Cover with boiling water in a saucepan and boil for half an hour. When turnips are nearly done make a white sauce
Cook this with the app: pantry check, scaling, and the assistant.