Turnips

Ingredients

• a tablespoonful of salt

Method

1. 1

   Wash and peel the turnips, cut them into quarters.

2. 2

   Boil in salted water for 10-15 minutes.

3. 3

   Drain and follow the directions for carrots.

Nutrition per serving

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 28. The excerpt below is the record exactly as published.

TURNIPS. BOIL the turnips as above. Squeeze them as dry as possible in the colander, pressing them with a plate. When the turnips are quite free from water, hold the colander over a saucepan, and rub the turnip M ASH ED rrU UN I PS — con tin nod. through with a wooden spoon. Put one ounce of butter into the saucepan with the turnips, and pepper and salt to taste. Put the saucepan on the fire, and stir the contents until the butter is well mixed with the turnips, and they are thoroughly warmed through. For serving, turn the turnips on to a hot dish. , §! M T 'b, utf tj' it! fil Hf •*. B f® ‘k.it M M M f- 4 S? ^ 8 ffl « Kia.ffiF ti fi 4- ii $8 4" it F O ^ j# sag m ^J, its fe viii i *)£ P- % MM tt 3£ ? A rj o ® * tf.is 2 CARROTS. PUT two quarts of warm water into a saucepan with one good tablespoonful of salt, and put it on the fire to boil. Take the carrots, and cut off the green tops, and wash them well in cold water. Scrape them clean with a sharp knife, and remove any black specks. II the carrots are very large, cut them in halves and quarters. TV hen the water in the saucepan is quite boiling, put in the carrots, and let them boil until they are tender. Young carrots need not be cut up, nor do the) take so long to boil as old ones. For serving, turn the carrots into a colander to drain, and put them on a hot dish. $ u m fen # if i»| st m fa it m tk m ii „ A c $ is . - - . , M, -0 M [IHA.r ^ Ac fJ U fp in ift U — Ac *e m l Z. % m mm ffl>§ m m * a ® ~ i a %■ s v&tfr s wm tt o&oZ jm rn M'J PJ AcJM 'III Hi * rf H m n#,H£ ^,31 tk 0 fl'J S fbW F * jfifc ^ # © & fP:g SI ft 7J ffi o 66 — TURNIPS. WASH the turnips well in cold water. Take them out of the water, put them on a board, peel them with a sharp knife, and cut them in quarters. Put a saucepan of water on the fire to boil, and when quite boiling, add a tablespoonful of salt

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