Turnips to Boil and Mash
From Household cookery and laundry work, 1882
Presented as published in 1882. 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 Household cookery and laundry work (1882) by Black Mrs, page 24. The excerpt below is the record exactly as published.
TURNIPS TO BOIL AND MASH. Peel the turnips thickly, taking off all the fibrous skin, and cut them in quarters, or. in smaller pieces. Put them in boiling water, with salt, and boil quickly about three-quarters of an hour ; drain them dry and mash them well, either with a fork, or rub them through an iron sieve. Return them to a clean saucepan with half an ounce of butter, pepper and salt, and stir till hot and dry; add a little cream
Cook this with the app: pantry check, scaling, and the assistant.