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Turnips with Chestnuts
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
A traditional German dish.
Presented as published in 1898. 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
469Calories
6 gProtein
101 gCarbs
7 gFat
Full nutrition (31 nutrients)
Calories469 kcal
Protein6.1 g
Carbohydrates101 g
Fiber0 g
Sugars8.8 g
Total Fat7.3 g
Saturated Fat0.9 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.8 g
Cholesterol7.9 mg
Sodium43 mg
Potassium1132 mg
Calcium75 mg
Iron2.9 mg
Magnesium85 mg
Phosphorus161 mg
Zinc0.4 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0.3 mcg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate131 mcg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 254. The excerpt below is the record exactly as published.
Turnips with Chestnuts. — Choose young mild Turnips, if possible so young that they need not be divided. Blanch them in boiling water, and drain them on a sieve. Meanwhile stir a tablespoonful of butter and a tablespoonful of pounded sugar unceasingly in a saucepan over the fire till it gets brown, and shake two tablespoonfuls of flour into it. Add some boiling broth and an ounce of glaze, stir the mixture till quite smooth and boiling. Put in the Turnips, together with a little salt, cover the pan, and stew them till soft. Take a pound of chest- nuts
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