Turnips with White Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
Time to stew: three-quarters of an hour or more, according to age and size.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2076. The excerpt below is the record exactly as published.
Turnips with White Sauce.— Prepare the turnips as before, stew them in gravj-, and when they are quite tender lift them out witii- out breaking them, di-ain them, and put them in a tureen. Have a tea-spoonful of arrowroot already mixed smoothly with a quarter of a l^int of cream or milk. Mix the sauce gradually with this, put it back into the saucepan, and let it boil. Take it from the fire for a few minutes, stir half an ounce of cold butter
Cook this with the app: pantry check, scaling, and the assistant.