Turnips

Ingredients

• turnips
• with salt
• milk
• pepper

Method

1. 1

   Wash, peel thickly, and put turnips into boiling water with salt.

2. 2

   Boil for half an hour or longer if old.

3. 3

   Drain, mash with milk, butter, pepper, and salt.

4. 4

   Keep the lid on the saucepan.

Nutrition per serving

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 42. The excerpt below is the record exactly as published.

turnips. Green Peas. Shell the peas, put them into boiling salted water, adding one or two teaspoonfuls of sugar and a sprig of mint. Boil uncovered for ten to twenty minutes accord- ing to age. Serve with a piece of butter in the dish. Potatoes. Old potatoes should be chosen of as nearly the same size as possible, or the small ones will be cooked before the large ones. They must be well scrubbed, and may be boiled in their skins, or peeled very thinly. After they are peeled they must be put into cold water, but they should not be allowed to remain soaking in this for more than ten minutes. Have ready a saucepan of boiling water in which there are two tablespoonfuls of salt to one gallon of water. Put in the potatoes, put on the lid, boil gently till nearly done (about fifteen minutes, but the time varies according to the kind of potato). Drain off the water, shake the pot, so as to shake the potatoes into floury balls, let them stand on the stove 97 with the lid partly off, so as to let the steam escape. Put them into a hot vegetable dish, but do not let them stand in the dish before they are served. They must be sent straight from the pan to the table, very hot, but uncovered, so that the steam may escape. There are many kinds of potatoes ; some are put into cold water, whereas very tender kinds may be steamed. New Potatoes. These are scraped and put into boiling water with salt and a sprig of mint. Boil fifteen to twenty minutes, drain well, put them into a hot vegetable dish with a small piece of butter. Mashed Potatoes. Add to some well-boiled and drained potatoes a little hot milk in which some butter has been melted, add salt to taste, and mash with a fork. Potato Ribbons. Pare potatoes in long thin ribbons, throw them into water, thoroughly dry them. Fry in deep fat (see rules for frying, p. 7), drain on soft paper. Potatoes Sautes. Take very small boiled new potatoes, or old potatoes cut into strips. Saute them in butter (general direc- tions, p. 8). Drain on soft paper, and sprinkle a little salt over. Potato Balls. Mashed potatoes. Chopped parsley. Salt. Egg. Mash potatoes in the usual manner, mix with egg, salt, and chopped parsley. Flour the hands and make into balls ; be careful that there are no cracks in the balls. Egg and bread-crumb, and fry in hot fat. G 98 Potatoes a la Maitre d'Hotel. Cold boiled potatoes (rather young). Chopped parsley i tablespoonful. I oz. 1 pint. I teaspoonful. I yolk, a few drops, to taste. Butter Stock , Flour Egg ... Lemon juice Pepper

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