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Turnips Delicious
From The farm cook & rule book, 1923
Serves 4
Presented as published in 1923. 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
32Calories
2 gProtein
4 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein1.8 g
Carbohydrates4.3 g
Fiber0.6 g
Sugars2.5 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol1.8 mg
Sodium90 mg
Potassium142 mg
Calcium12 mg
Iron0.1 mg
Magnesium5.5 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.2 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate21 mcg
Choline5.5 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 88. The excerpt below is the record exactly as published.
Turnips Delicious Select young turnips, pare and boil whole in meat stock until tender. Drain and save the stock. Place the turnips in a buttered casserole, sprinkle with sugar, salt, nutmeg
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