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Turnips, Puree of
From Cassell's dictionary of cookery, 1892
Serves 1
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 2075. The excerpt below is the record exactly as published.
Turnips, Puree of. — Pare and wash haK a dozen large sound turnips, and split them into halves, or even into quarters. Boil them till they are very tender, and press the water thoroughly from them. Pass them thi-ough a hair sieve, and put them back into the sauce- pan. Dredge a small quantity of floirr over them, and add a little white pepper and salt, a slice of butter, half a tea-spoonful of white sugar, and a quarter of a pint of cream or milk
Cook this with the app: pantry check, scaling, and the assistant.