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To Stew Turnips

A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).

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A historical recipe

Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.

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 2 ingredients

  1. a teacup of cream
  2. a tablespoonful butter

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Peel five or six turnips and put on to boil, adding a little salt to the water.
  2. When thoroughly done, mash fine through a colander, season with a teacup of cream, or milk, a tablespoonful butter, red and black pepper, and a little more salt, if needed.
  3. Stew two or three minutes.
  4. Cabbage prepared the same way is very nice.--Mrs.
  5. C.
  6. M.
  7. A.

Plating

Cookware for this recipe

  • Saucepan
  • Vegetable peeler
  • Colander
Source Public domain in the USA
Credit

From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.

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.