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White Turnips
From The Institute cook book, 1913
Serves 4
Use two radiators.
Presented as published in 1913. 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
39Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories39 kcal
Protein1.1 g
Carbohydrates8.2 g
Fiber2.2 g
Sugars5.8 g
Total Fat0.1 g
Sodium15 mg
Potassium297 mg
Calcium37 mg
Iron0 mg
Magnesium12 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C30 mg
Vitamin B60.1 mg
Folate68 mcg
Water103 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 164. The excerpt below is the record exactly as published.
WHITE TURNIPS Wash and pare the turnips; cut into slices and cover with boil^ ing water. Cook for ten minutes and place in cooker for foui- hours. Drain and mash; season with salt, pepper and butter
Cook this with the app: pantry check, scaling, and the assistant.