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Turnips with Pork
From Atlanta women's club cook book, 1921
Serves 3
If using salt pork, soak in hot water for 20 minutes to freshen.
Presented as published in 1921. 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
460Calories
13 gProtein
53 gCarbs
21 gFat
Full nutrition (32 nutrients)
Calories460 kcal
Protein13 g
Carbohydrates53 g
Fiber4.2 g
Sugars2.4 g
Total Fat21 g
Saturated Fat7.3 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat2.8 g
Cholesterol42 mg
Sodium745 mg
Potassium333 mg
Calcium226 mg
Iron22 mg
Magnesium30 mg
Phosphorus145 mg
Zinc1.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin C11 mg
Vitamin A1.1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.4 mg
Folate112 mcg
Choline8.2 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 87. The excerpt below is the record exactly as published.
TURNIPS WITH PORK. Cook in covered sauce-pan in about a quart of boiling watei for half an hour, a small piece of either salt or fresh pork. (If salt pork is used soak about twenty minutes in hot water to freshen). Then add turnips which have been washed, peeled and sliced thin. Cook all together until turnips are tender. The water should then be about all evaporated. Remove turnips, salt to taste and m.ash fine. Put in dish and sprinkle over them a little black pepper. Serve with hot corn meal muffins. Mrs. A. G. Jones. 164 ATLANTA WOMAN'S CLUB COOK BOOK TURNIP SALAD OR GREENS COOKED WITH PORK, Greens should be tender and fresh. If wilted, soak in cold water 1 hour. Wash well one peck, or desired amount
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