Yellow Turnips
From The Institute cook book, 1913
Serves 4
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
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.
YELLOW TURNIPS Prepare yellow turnips or rutabagas, as they are sometimes called, in the same manner as white turnips, but leave in the cooker from one to two hours longer, as they require more cooking. BOILED TOMATOES Wash the tomatoes and pour boiling water over them, allowing them to remain in it about one half minute or less if they are very ripe. Cover with cold water and peel. Cut into pieces and add salt, pepper to taste, butter
Cook this with the app: pantry check, scaling, and the assistant.