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Turnips
From The complete cook book, 1900
Serves 1
Presented as published in 1900. 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
317Calories
34 gProtein
4 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories317 kcal
Protein34 g
Carbohydrates4.2 g
Fiber0 g
Sugars4.2 g
Total Fat17 g
Saturated Fat5.3 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol111 mg
Sodium7091 mg
Potassium588 mg
Calcium32 mg
Iron1.3 mg
Magnesium39 mg
Phosphorus349 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0.2 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.3 mg
Folate1.7 mcg
Choline86 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 61. The excerpt below is the record exactly as published.
TURNIPS. Peel turnips and cut in thick slices and cover with cold water until ready to cook. Boil in a dinner pot a nice piece of fresh pork for an hour, then add your turnips, a tablespoonful of salt and one teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.