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Turnips, Mashed
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for five or six 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
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, 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 and salt, a slice of butter, and a table-spoonful or two of cream or milk
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