Carrots, Turnips, Parsnips and Spanish Onions

The handbook of household management ... · Tegetmeier, W. B. · 1894

Source: The handbook of household management and cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

Carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips peeled thickly to get below the woody fibre ↝ Turnips, raw [Vegetables and Vegetable Products]
parsnips peeled thin or scraped ↝ Parsnips, raw [Vegetables and Vegetable Products]
Spanish Onions ↝ Onions, raw [Vegetables and Vegetable Products]

for boiling alone

two ounces of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (4)

These roots are generally boiled with meat.
If boiled alone, put two ounces of salt to a gallon of water.
When put into boiling water, parsnips, onions, and carrots take over an hour, turnips half an hour.
Turnips are generally mashed.

Original Text

Carrots, Turnips, Parsnips and Spanish Onions. Carrots are scraped, turnips peeled thickly to get below the woody fibre, parsnips peeled thin or scraped. These roots are generally boiled with meat. If boiled alone, put two ounces of salt to a gallon of water. When put into boiling water, parsnips, onions, and carrots take over an hour, turnips half an hour. Turnips are generally mashed.

Notes

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