Turnips Glaces au Jus
From French dishes for American tables, 1886
Presented as published in 1886. 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
24Calories
4 gProtein
1 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories24 kcal
Protein4.5 g
Carbohydrates1.5 g
Fiber0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium531 mg
Potassium129 mg
Calcium8 mg
Iron0.4 mg
Magnesium0 mg
Phosphorus26 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate2 mcg
Water193 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 64. The excerpt below is the record exactly as published.
Turnips Glaces au Jus. Peel and wash about ten white turnips, cut them perfectly round, boil them ten minutes, put them in cold water for a moment, then place them in a saucepan with a pinch of pepper, nutmeg, and sugar, and half a pint of con- somme
Cook this with the app: pantry check, scaling, and the assistant.