Turnips, Large, Stuffed

Ingredients

• four or five large turnips
• a little butter
• a little flour
• the yolk of an egg
• pepper
• salt
• cream

Method

1. 1

   Boil turnips, drain, cut tops, scoop out pulp, mix with butter, flour, pepper, salt, cream, and egg yolk.

2. 2

   Fill turnips, replace tops, brush with egg, and brown in the oven.

Nutrition per serving

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, Large, Stuffed.— Boil whole four or five large turnips. Take them up, drain them, cut a slice from the top, and scoop out the middle. Beat the pulp which has been taken out with a little butter, flour, peijper, salt, and cream, and add the yolk of an egg. FiU the empty spaces with the mixture, put the tops on again, and brush them over with beaten egg. Brown them in a brisk oven, or before the fire, and serve very hot. Time to boil, from three-quarters of an hour to an hour and a half. Probable cost. Is. Sufficient for four or five persons. Turnips, Mashed. — Wash and pare the turnips, and throw them into cold water as TUR ( 1017 ) TUR they are done. Drain, and throw them into a siiucepan with slightly-salted boiling water. Keep them covered, and let them boil till tender. Drain them by placing them in a bowl and pressing a plate upon them to squeeze out the moisture. Mash well, and carefully remove any stringj^ portions there may be among them. If necessary, pass them through a colander. Mix with them a little pepper

Cook this with the app: pantry check, scaling, and the assistant.