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Turnips or Carrots for Garnish
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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
42Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories42 kcal
Protein1.2 g
Carbohydrates8.9 g
Fiber2.3 g
Sugars6.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0.1 mg
Sodium21 mg
Potassium319 mg
Calcium39 mg
Iron0 mg
Magnesium13 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate72 mcg
Choline0.4 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 281. The excerpt below is the record exactly as published.
TURNIPS OR CARROTS FOR GARNISH. Peel and cook one-half dozen turnips and then cut them into any fancy shape desired, such as cubes, balls, etc. Put them into a saucepan with a little broth; season with salt
Cook this with the app: pantry check, scaling, and the assistant.