Russian or Swedish Turnips
A historical recipe from Directions for Cookery, in its Various Branches, by Eliza Leslie (1840).
A historical recipe
Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Project Gutenberg eBook #9624.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: Miss Leslie's Complete Cookery Directions for Cookery, in Its Various Branches, by Eliza Leslie (1853).
Source and licence
From Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Digitised by Project Gutenberg, eBook #9624 (https://www.gutenberg.org/ebooks/9624). 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.
Russia. Associated with Russia by a demonym leading its title: Russian (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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Method
- This turnip (the Ruta Baga) is very large and of a reddish yellow colour;
- they are generally much liked.
- Take off a thick paring, cut the turnips into large pieces, or thick slices, and lay them awhile in cold water.
- Then boil them gently about two hours, or till they are quite soft.
- When done, drain, squeeze and mash them, and season them with pepper and salt, and a very little butter.
- Take care not to set them in a part of the table where the sun comes, as it will spoil the taste.
- Russian turnips should always be mashed.