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Turnips, Stewed in Gravy
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
34Calories
0 gProtein
8 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories34 kcal
Protein0.3 g
Carbohydrates8.4 g
Fiber0.6 g
Sugars7.8 g
Total Fat0.1 g
Sodium3.9 mg
Potassium79 mg
Calcium9.9 mg
Iron0 mg
Magnesium3.1 mg
Phosphorus9.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C8 mg
Vitamin B60 mg
Folate18 mcg
Water27 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 495. The excerpt below is the record exactly as published.
Turnips Stewed in Gravy. — Pare and wash the turnips, and cut them into small, square pieces, or turn them to the shape of balls or pears. Put them into a saucepan, pour over them as much boiling gravy as will cover them, and add a lijttle salt and pepper and a small lump of sugar
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