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Turnips, Stuffed, Large

Name: Turnips, Stuffed, Large
Yield: 4 servings
Ingredients: Boil whole four or five large turnips; a little butter; flour; pepper; salt; the yolk of an egg

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

59Calories

3 gProtein

9 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories59 kcal

Protein2.7 g

Carbohydrates8.8 g

Fiber2.3 g

Sugars6.2 g

Total Fat1.3 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol47 mg

Sodium33 mg

Potassium332 mg

Calcium46 mg

Iron0.2 mg

Magnesium14 mg

Phosphorus62 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.3 mcg

Vitamin C32 mg

Vitamin A20 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate78 mcg

Choline37 mg

Caffeine0 mg

Water119 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, Stuffed, Large. — 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, pepper, salt, and cream, and add the yolk of an egg

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