Turnips and Carrots
From Cookery for little girls, 1910
Serve mashed on a dinner plate or in cubes with sauce in individual dishes.
Presented as published in 1910. 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 Cookery for little girls (1910) by Olive Hyde Foster, page 16. The excerpt below is the record exactly as published.
TURNIPS, CARROTS Such winter vegetables as turnips, carrots and parsnips should be well washed, peeled, cut in small pieces and cooked in boiling salted water for sixty minutes, more or less, depending on the age of the vegetables, as the older they are the longer they will take to get tender. When suf- 53 COOKERY FOR LITTLE GIRLS ficiently cooked they should be drained and may then be mashed, seasoned with pepper and salt and butter
Cook this with the app: pantry check, scaling, and the assistant.