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Turnips, Young, Stewed in Butter
From Cassell's dictionary of cookery, 1892
Serves 4
Time: three-quarters of an hour to an hour.
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, Young, Stewed in Butter. — Take two pounds of mild young turnips, cut them into small squares, or turn them to any shape that may be preferred. Dissolve two ounces of fresh butter
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