Turnips
From My mother's cook book, 1902
Ensure to cut off the bitter white lining of the skin.
Presented as published in 1902. 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
529Calories
7 gProtein
54 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories529 kcal
Protein7.3 g
Carbohydrates54 g
Fiber14 g
Sugars37 g
Total Fat32 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.9 g
Omega-30 g
Cholesterol41 mg
Sodium2429 mg
Potassium1916 mg
Calcium251 mg
Iron0.1 mg
Magnesium78 mg
Phosphorus236 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.2 mcg
Vitamin C193 mg
Vitamin A0.3 mcg
Vitamin E0.8 mg
Vitamin K2.3 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate434 mcg
Choline31 mg
Caffeine0 mg
Water664 g
As published
This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 45. The excerpt below is the record exactly as published.
one-half teaspoonful of pepper, one sprig of mint. Place the peas in a large saucepan of boiling water, in which should be thrown the sprig of mint, and covering, let them boil rapidly from ten to twenty minutes, as the age of the peas may require. The moment the peas are done, they must be taken from, the water and drained, as over cooking spoils them. While the peas are draining, melt the butter, in the sauce- pan in which they have been cooked, and when this is melted, throw back into it the peas, sprinkle over them the pepper, salt and sugar, and, covering the saucepan, shake it over the fire until the peas are very hot, taking care that they neither brown nor break. 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
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