Turnips, Glazed, with White or Brown Sauce
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, Glazed, with White or Brown Sauce. — Take five or six small, ' sound, white turnips. Peel and wash them, i and turn them to the size and shape of toy- I marbles. Dissolve two ounces of fresh butter in a deep pan, and sprinkle an ounce of pounded sugar into it. Put in the turni^JS, and fry till they are covered with glaze. Pour over them a quarter of a pint of good white or brown sauce
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