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Turnips, Glazed, with Gravy
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons.
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
Nutrition per serving
17Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories17 kcal
Protein0.5 g
Carbohydrates3.6 g
Fiber1 g
Sugars2.5 g
Total Fat0.1 g
Sodium6.4 mg
Potassium131 mg
Calcium16 mg
Iron0 mg
Magnesium5.2 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C13 mg
Vitamin B60.1 mg
Folate30 mcg
Water46 g
Estimated from matched ingredients across 4 servings.
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, Glazed, with Gravy.— Pare I four or five large turnips, wash and di-ain them, j and cut them into slices of uniform size, or tui-n I them into a ball or pear shape. Dissolve in a I deep saucepan as much fresh butter as wiU I cover the bottom of the pan, throw in the tur- i nips, and fry till they are brightly browned. j Drain the butter from them, and pour over I as much good stock as will cover them
Cook this with the app: pantry check, scaling, and the assistant.