Puree of Turnips
A historical recipe from The Virginia Housewife, by Mary Randolph (1860).
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A historical recipe
The Virginia Housewife; Or, Methodical Cook, by Mary Randolph (1860). Project Gutenberg eBook #12519.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Pare a dozen large turnips, slice them, and put them into a stew-pan, with four ounces of butter and a little salt;
- set the pan over a moderate fire, turn them often with a wooden spoon;
- when they look white, add a ladle full of veal gravy, stew them till it becomes thick;
- skim it, and pass it through a sieve;
- put the turnips in a dish, and pour the gravy over them.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Wooden spoon
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Spatula
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Ladle
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Slotted spoon
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Sieve