vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Turnips

Name: Turnips
Yield: 6 servings
Ingredients: 6 — 8 medium sized turnips; V2 tbsp. of flour; 4 qts. of water; % pt. of bouillon; 2 tbsps. of salt; Vlo lb. of butter; 1 pinch of pepper; Salt to taste

From The art of German cooking and baking, 1922

Serves 6

Quantity for 6 persons.

Presented as published in 1922. 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

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 93. The excerpt below is the record exactly as published.

TURNIPS. Quantity for 6 Persons. 6 — 8 medium sized turnips V2 tbsp. of flour 4 qts. of water % pt. of bouillon 2 tbsps. of salt 1 pinch of pepper Vlo lb. of butter Salt to taste

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