vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Turnips, Glaces
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2074. The excerpt below is the record exactly as published.
Turnips, Glaces. — Select a few fine turnips ; turn, in the shape of pears, a sufiicieut number to cover or to fill the dish ; stew them in a little broth with a httle sugar, which reduce to glaze, and add to it a little glaze. j When equally glazed, dish them ; take a spoon- ' ful of Spanish sauce to detach the glaze that i remains in the stewpan, with a small bit of ' butter twice as big as a walnut
Cook this with the app: pantry check, scaling, and the assistant.