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Turnips in Gravy
From Modern cookery, in all its branches, 1884
Serves 4
Presented as published in 1884. 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
54Calories
2 gProtein
10 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories54 kcal
Protein2.2 g
Carbohydrates9.7 g
Fiber2.3 g
Sugars5.8 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol0.9 mg
Sodium201 mg
Potassium321 mg
Calcium39 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus44 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate69 mcg
Choline1.9 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 304. The excerpt below is the record exactly as published.
TURNIPS IN GRAVY. To a pound of turnips sliced and cut into dice, pour a quarter of a pint of boiling veal gravy, add a small lump of sugar, some salt and cayenne, or white pepper
Cook this with the app: pantry check, scaling, and the assistant.