Turnips with Cream
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 64. The excerpt below is the record exactly as published.
Turnips with Cream. Peel and boil in plenty of water and a little salt, ten white turnips ; when very tender, drain them and pour over them half a pint of bechamel sauce (Art. 83), to which you have added two tablespoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.