Turnips

Ingredients

• six turnips
• two table-spoonfuls of beef-dripping
• one tea-spoonful of salt
• one half tea-spoonful of pepper
• one table-spoonful of cream

Method

1. 1

   Pare and wash the turnips, then boil in water until tender.

2. 2

   Drain and mash with beef-dripping, salt, and pepper.

3. 3

   Stir in cream and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 75. The excerpt below is the record exactly as published.

Turnips. — For this take six turnips, two table-spoonfuls of beef-dripping, one tea-spoonful of salt, one half tea-spoon- ful of pepper, one table-spoonful 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 BOILED CABBAGE. 107 cutting off the top. Wash the turnips thoroughly in cold water to whiten them and remove the finger-marks, and putting them into a sauce-pan, cover them with boiling water, and closing the lid of the sauce-pan, 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 Cabbage. — For this provide one head of cabbage, three table-spoonfuls of beef-dripping, one tea-spoonful of salt, one half tea-spoonful of pepper

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