Young Turnips Stewed with Cream
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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 Kirmess cook book (1907), page 125. The excerpt below is the record exactly as published.
YOUNG TURNIPS STEWED WITH CREAM. Marion Harland. Pare, lay in cold water one hour ; cook tender in two waters; drain and cover with hot cream (heated with a pinch of soda), or hot milk if you have no cream. Sim- mer gently for five minutes ; stir in a white roux made by cooking together a tablespoonful of butter and one of flour, salt and pepper
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