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German Mode of Cooking Turnips

A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).

A historical recipe

The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1167.
  2. INGREDIENTS.--8 large turnips, 3 oz.
  3. of butter, pepper and salt to taste, rather more than 1/2 pint of weak stock or broth, 1 tablespoonful of flour.
  4. Mode.--Make the butter hot in a stewpan, lay in the turnips, after having pared and cut them into dice, and season them with pepper and salt.
  5. Toss them over the fire for a few minutes, then add the broth, and simmer the whole gently till the turnips are tender.
  6. Brown the above proportion of flour with a little butter;
  7. add this to the turnips, let them simmer another 5 minutes, and serve.
  8. Boiled mutton is usually sent to table with this vegetable, and may be cooked with the turnips by placing it in the midst of them: the meat would then be very delicious, as, there being so little liquid with the turnips, it would almost be steamed, and consequently very tender.
  9. Time.--20 minutes.
  10. Average cost, 4d.
  11. per bunch.
  12. TURNIPS.--Good turnips are delicate in texture, firm, and sweet.
  13. The best sorts contain a sweet juicy mucilage, uniting with the aroma a slightly acid quality, which is completely neutralized in cooking.
  14. The turnip is prepared in a variety of ways.
  15. Ducks stuffed with turnips have been highly appreciated.
  16. It is useful in the regimen of persons afflicted with chronic visceral irritations.
  17. The turnip only creates flatulency when it is soft, porous, and stringy.
  18. It is then, consequently, bad.