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Turnips, White Puree of

Name: Turnips, White Puree of
Yield: 4 servings
Ingredients: If you want to make a very white puree, you must mince the turnips; add two or three spoonfuls of bechamel; sweat them over a very slow fire in a little butter

From Cassell's dictionary of cookery, 1892

Serves 4

For entremets, the puree must be thicker; for garnishing entrees, richer and more tasty.

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

Nutrition per serving

16Calories

1 gProtein

3 gCarbs

0 gFat

Full nutrition (32 nutrients)

Calories16 kcal

Protein0.6 g

Carbohydrates2.8 g

Fiber0.6 g

Sugars1.9 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0.6 mg

Sodium17 mg

Potassium91 mg

Calcium19 mg

Iron0 mg

Magnesium4 mg

Phosphorus18 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin C8 mg

Vitamin A6.2 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate19 mcg

Caffeine0 mg

Water34 g

Estimated from matched ingredients across 4 servings.

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, White Puree of.— If you want to make a verj' white puree, you must mince the turnips, blanch them in boiling water, and di-ain and sweat them over a verj' slow fire in a little butter to prevent their I getting brown. When they are done enough, 1 add two or three spoonfuls of bechamel

Cook this with the app: pantry check, scaling, and the assistant.