Turnips

Ingredients

• six turnips
• two tablespoonsfuls of beef dripping
• one teaspoonful of salt
• one-half teaspoonful of pepper
• one tablespoonful of cream

Method

1. 1

   Pare turnips, wash them, and cover with boiling water in a saucepan.

2. 2

   Boil until tender.

3. 3

   Drain, add beef dripping, salt, and pepper, and mash finely.

4. 4

   Stir in cream and serve.

Nutrition per serving

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 45. The excerpt below is the record exactly as published.

Turnips. — For this take : six turnips, two table- spoonsfuls of beef dripping, one teaspoonful of salt, one- half teaspoonful of pepper, one tablespoonful of cream. First pare the turnips, taking care to cut off the white lining of the skin which is bitter, and the thickness of which will be perceived by the clearly defined circle discovered in cutting off the top. Wash the turnips thoroughly in cold water to whiten them and remove the finger marks, and putting them into a saucepan, cover them with boiling water, and closing the lid pf the saucepan boil them rapidly until a fork will easily penetrate to their centres. When done, drain the water well off them, add the beef- dripping, pepper and salt, and with a potato-masher mash them finely, using a fork occasionally to break the lumps. When mashed stir in with them the cream, and pile them high in a vegetable dish, smoothing the edges around with a knife. BOILED SUMMER SQUASH. loi Boiled Cabbage. — For this provide : one head of cabbage, three tablespoonsful of beef-drippings, one tea- spoonful of salt, one-half teaspoonful of pepper

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