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Turnips
From Temperance cook book, 1887
Serves 2
Turnips can also be cut and baked.
Presented as published in 1887. 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
468Calories
17 gProtein
103 gCarbs
6 gFat
Full nutrition (28 nutrients)
Calories468 kcal
Protein17 g
Carbohydrates103 g
Fiber20 g
Total Fat6.1 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol16 mg
Sodium1501 mg
Potassium2443 mg
Calcium271 mg
Iron36 mg
Magnesium180 mg
Phosphorus325 mg
Zinc2.6 mg
Copper5.3 mg
Manganese8 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A0 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.3 mg
Folate60 mcg
Water468 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 59. The excerpt below is the record exactly as published.
TURNIPS. Wash, peel, cut in slices, and place in ketlle, and keep well covered with water; boil from half to three-quarters of an hour, or until you can easily pierce them with a fork; drain well, sea- son with salt, pepper and butter, and mash fine. Do not boil too long, as they are much sweeter when cooked quickly. Tur- nips may be cut up and baked. POTATO CAKES. Grate eight raw Irish potatoes
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